This beautiful platter salad boasts the perfect blend of flavors and textures: tender charred eggplant, slabs of grilled halloumi, hearty lentils and crunchy smoked almonds kicked up with a bright Peppadew vinaigrette. The result? A knockout vegetarian main that completely satisfies.
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- 6 – 8 serving(s)
- Total Time:
- 30 mins
medium red onion, finely chopped
- 1/4 c.
Peppadew peppers, finely chopped
- 2 tbsp.
- 1 tsp.
- 1 1/2 tbsp.
olive oil, divided
medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
- 8 oz.
Halloumi, sliced lengthwise 1/2 inch thick
Kosher salt and pepper
bunch arugula, thick stems discarded (about 4 cups)
- 1/2 c.
cooked lentils (rinsed, if using canned)
- 1/4 c.
mint leaves, torn
- 1/4 c.
smoked almonds, chopped
- Step 1Heat grill to medium. In small bowl, stir together onion, Peppadew peppers, vinegar, honey, and 2 tablespoons oil.
- Step 2On rimmed baking sheet, brush both sides of eggplant and halloumi with remaining 21/2 tablespoons oil. Season eggplant with 1/2 teaspoon each salt and pepper and grill until nicely charred, 5 to 6 minutes per side. Grill Halloumi until char marks appear, 1 to 3 minutes per side.
- Step 3In large bowl, toss arugula, lentils and mint with 3 tablespoons dressing. Arrange on serving platter and top with eggplant, Halloumi, and smoked almonds. Drizzle with remaining dressing.
NUTRITIONAL INFORMATION (per serving): About 254 calories, 19.5 g fat (7 g saturated), 29 mg cholesterol, 499 mg sodium, 10 g carbohydrate, 4 g fiber, 4.5 g sugar (1 g added sugar), 10 g protein
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Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.