Grilled Fattoush with Halloumi and Aubergine

Ingredients for Grilled Fattoush with Halloumi and Aubergine

• 5 tablespoons olive oil, plus more for grill

• 2 cebollas de verdeo

• 1 jalapeño

• 80g halved pitted Castelvetrano or other green olives

• 3 tablespoons salted, roasted pistachios

• 45ml de jugo de limón fresco

• 1 cucharada de vinagre de vino blanco

• Sal kosher, pimienta recién molida

• 1 cucharada de tomillo seco

• 1 cucharada de semillas de sésamo tostadas

• 1/4 cucharaditas de ajo en polvo

• 2 (6)-inch pitas

• 2 medium aubergines, halved lengthwise (or crosswise if using 1 large aubergine)

• 2 tablespoons olive oil, plus more for grill

• Sal kosher

• 1 (8)-ounce package Halloumi cheese

• 2 large Persian cucumbers or 1 small English hothouse cucumber

• 450g tomatoes, halved, cut into wedges if large

• 1/2 cup torn mint leaves

• 1/4 taza de ramitas de eneldo

How to make Grilled Fattoush with Halloumi and Aubergine

Prepare a grill for medium heat; oil grate. Grill spring onions and jalapeño, turning once, until lightly blistered and crisp-tender, about 2 minutes for spring onions and 4 minutes for jalapeño. Transfer to a cutting board and let cool slightly.

Slice open jalapeño and scrape out seeds (unless you like things very spicy); discard. Coarsely chop chilli and spring onions. Mix in a medium bowl with olives, pistachios, lemon juice, vinegar, and 5 tablespoons oil; season dressing with salt and pepper.

Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

Mix thyme, sesame seeds, and garlic powder in a small bowl. Lightly coat pitas and aubergines with 2 tablespoons oil; season with salt and rub with thyme mixture. Grill, turning occasionally and moving to a cooler part of grill if needed to avoid scorching, until pitas are golden and crisp and aubergines are browned and tender, 5 minutes for pitas, and 8–10 minutes for aubergines. Transfer to a platter and let cool slightly.

Meanwhile, grill Halloumi until charred and soft, about 2 minutes per side. Transfer to platter with pitas and aubergines.

Tear pitas and Halloumi into chunky pieces, then cut aubergines into bite-size pieces. Transfer to a large bowl and add cucumbers, tomatoes, and dressing. Give everything a good toss to bring it all together; season with salt. Top with mint leaves and dill sprigs.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.