Aubergine and Halloumi Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful Middle Eastern salad featuring bulgur, chickpeas, grilled halloumi, roasted eggplant, and pomegranate with tahini dressing. Impressive and satisfying enough to serve as a vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 150 g bulgur wheat
- 300 ml boiling water
- Salt and pepper (to taste)
- ⅓ cucumber (diced)
- A handful of cherry tomatoes (diced)
- A large handful mint (chopped finely)
- A large handful parsley (chopped finely)
- 400 g tin chickpeas (drained)
- Olive oil
- 1 medium aubergine (sliced thinly)
- 250 g halloumi cheese (sliced thickly)
- 100 g pomegranate seeds
- Juice of 2 lemons
- 2 cloves garlic (crushed or grated)
- 2 teaspoons tahini ((optional))
- 6 tablespoons olive oil ((ideally extra virgin))
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 1142mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 678mg
- Calcium
- 654mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1142MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.