Halloumi Greek Salad
1 small aubergine (eggplant)
1 small red (bell) pepper
1 garlic clove, crushed
2 vine tomatoes, halved
1 x 200g/7oz can chickpeas (garbanzos), drained and rinsed
½ red onion, sliced very thinly
4 black olives, pitted
100g/3½oz lite halloumi cheese
1 tbsp oil-free vinaigrette
grated zest and juice of ½ lemon
2 tbsp chopped fresh mint
salt and ground black pepper
1 Cut the aubergine into cubes. Halve the red pepper, remove the stalk, ribs and seeds and cut the flesh into chunks.
2 Spray a ridged griddle pan lightly with oil. Place over a medium heat and cook the garlic, aubergine and red pepper for 10 minutes, turning occasionally, or until tender. Add the tomatoes and cook for 5 minutes.
3 Mix the chickpeas, red onion and olives together and divide between 2 plates. Top with the grilled vegetables.
4 Cut the halloumi into four slices and cook in the hot griddle pan for 2 minutes or until golden brown on both sides.
5 Blend the vinaigrette, lemon zest and juice and chopped herbs and drizzle over the salad. Arrange the warm halloumi slices on top and serve immediately.