Protein Boost | Moroccan Halloumi, Chickpea & Honey-Glazed Grilled Eggplant Salad
with Feta & Raisins
Cooking time
15 minutes
Servings
2/4
Calories
900 /serving
Grill baby grill! We’re pretty sure eggplant was born to be barbecued, especially when it's dusted with paprika-based spices and then drizzled with honey. It completes its destiny in a lemony salad made with hearty chickpeas, raisins and cubes of feta cheese.
We will send you:
- 1 Lemon
- 120g Uncooked: Baby greens (lettuce mix, baby spinach, kale or arugula) Cooked: Baby greens (baby spinach or kale)
- 2 Eggplants
- 398ml Chickpeas (canned)
- 14g Honey
- 25g Raisins
- 125g Halloumi
- 60g Feta
- 8g Getting Hungary spices (sweet Hungarian paprika, coriander, turmeric, cumin, kosher salt)
Contains: Milk • Sulphites
You will need:
Basting brush
Oil
Salt & pepper (S&P)
Strainer
Whisk
BBQ (or pan)
Total Fat
43 g
Saturated Fat
16 g
Sodium
1820 mg
Total Carb
91 g
Sugars
20 g
Protein
39 g
Fibre
28 g
Preparation
Grill the eggplant & lemon
- Heat the BBQ on medium-high (or pan on medium-high), making sure to oil the grill first.
- Slice the eggplants crosswise.
- Halve the lemon.
- Lightly brush both sides with oil; season with the spices and S&P.
- Add the eggplants to the BBQ (or pan) and grill, 3 to 4 min. per side, until lightly charred and tender.
- Add the lemon to the BBQ (or pan) and grill, 1 to 2 min., until charred.
- Transfer the eggplants to a plate and drizzle with ½ the honey.
- Juice the lemon.
Mise en place
- Meanwhile, drain and rinse the chickpeas; pat dry.
Make the salad
- In a large bowl, whisk the lemon juice, raisins, remaining honey, 2 tbsp oil (double for 4 portions) and S&P.
- Add the chickpeas and baby greens; toss well.
Plate your dish
- Divide the eggplants between your plates.
- Top with the salad.
- Garnish with the cheese. Bon appétit!
