Gluten Free · Main Meals · Recipes · Side dishes · Starters

Baby Aubergine & Halloumi Salad

I don’t use baby aubergines much, not sure why, perhaps I just don’t see them that often. This super easy salad is really tasty and quick to make. Because they are so small the aubergine roast quickly – so you can have this on the table in around 20 minutes. 

Equipment required 

1 baking sheet 

Baking paper 

Pastry brush

Small fry pan 


Shopping list serves 2 -4 people as a side or 1-2 as a main 

8 baby aubergines

150g of halloumi 

10 cherry tomatoes 

1/4 cup of rapeseed oil 

Zest of 1/2 large lemon 

Small handful of parsley 

Drizzle of balsamic glaze

Drizzle of olive oil  


Method to the madness 

Preheat the oven to 200C 

Slice the aubergines in half length ways. Place them on the lined baking tray with skin side down, brush with rapeseed oil and sprinkle with salt 

Bake the aubergine for around 15 minutes until golden

Meanwhile slice the cherry tomatoes in half and roughly chop the parsley 

When the auberginea are almost cooked cut the halloumi into 1cm cubes. Turn the fry pan to a medium high heat and add a little oil, fry the halloumi until golden 

Remove the aubergine once cooked and assemble on serving plate. Top with the halloumi, tomatoes and parsley. Zest the lemon over the whole dish and then drizzle with balsamic glaze and olive oil 



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