Caramelised haloumi with baba ganoush

Name: Caramelised haloumi with baba ganoush recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 Lebanese cucumbers, halved lengthwise, thinly sliced; 1/2 bunch mint, leaves picked; 1/2 cup (80g) kalamata olives, pitted, halved; 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle; 50.00 ml lemon juice; 2 x 250g blocks haloumi, drained, sliced lengthwise into 5mm slices; 2 tbs runny honey; 1 tbs za’atar; 2 eggplants; 1/2 cup (140g) hulled tahini; 2 garlic cloves; Zest and juice of 1 lemon (or to taste), plus extra wedges, to serve

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Caramelised Haloumi with Babag anoush — Caramelised Haloumi with Baba ganoush

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by Tom Walton

Mar 10, 2020

A quick, delicious salad perfect for a midweek dinner or lunch.

2 Lebanese cucumbers, halved lengthwise, thinly sliced
1/2 bunch mint, leaves picked
1/2 cup (80g) kalamata olives, pitted, halved
1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
2 1/2 tbs lemon juice
2 x 250g blocks haloumi, drained, sliced lengthwise into 5mm slices
2 tbs runny honey
1 tbs za’atar

Baba ganoush (makes approx. 500g)

2 eggplants
1/2 cup (140g) hulled tahini
2 garlic cloves
Zest and juice of 1 lemon (or to taste), plus extra wedges, to serve

Method

1.

For the baba ganoush, preheat a lightly greased chargrill or barbecue to high. Add eggplant, turning frequently, for 10-12 minutes until the skin is charred and flesh is collapsing. Plunge into iced water and peel. Drain on paper towel then finely chop. Place in a bowl and stir through tahini, garlic, lemon zest and juice, and season with salt. Set aside.
2.

Place cucumber, mint and olives in a medium bowl and drizzle over 1 tbs olive oil and lemon juice. Season to taste and set aside.
3.

Place remaining 2 tbs oil in a non-stick frypan over high heat. Fry haloumi in batches for 1-2 minutes, turning halfway, until golden. Transfer to a plate and keep warm.
4.

Divide baba ganoush among plates or a large platter and top with haloumi and cucumber salad. Drizzle over honey and extra olive oil. Scatter with za’atar and squeeze over extra lemon wedges, to serve.