Pair grilled eggplant and halloumi cheese with fresh greens, crunchy radishes and hearty hard-boiled eggs for a meatless dish you’ll love!
- 1 whole Eggplant
- ½ pound Halloumi cheese
- 8 cups Mixed greens
- 4 whole Radish, thinly sliced
- ¼ cups Caramelized onions
- 4 whole Hard-boiled eggs, peeled and halved or quartered
- FOR SCREWING:
- ⅓ cups Pesto
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Lemon juice
- ½ teaspoon granulated garlic
- Salt and pepper to taste
- 1 tbsp Water
Slice the eggplant. Generously cover with table salt and let stand 15 to 30 minutes.
Rinse the salt from the eggplant, then wipe it dry.
Slice the halloumi. Place the eggplant and halloumi on the preheated grill or grill pan (lightly greased) and cook until grill marks begin to appear. Flip and cook until grill marks appear and cheese is firm.
Assemble the salads by placing a bed of greens on each plate and garnishing with eggplant, cheese, radishes, onions and eggs.
do it dressing puréeing remaining ingredients in a blender or food processor until smooth. Drizzle the salads with pesto dressing immediately before serving.