Halloumi and aubergine salad

Name: Halloumi and aubergine salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Ingredients: 150 g bulgur wheat; 1 red onion, finely chopped; 300 mL vegetable stock; 1 aubergine, cut into 5mm rounds; 2 tbsp. olive oil; 400 g halloumi, cut into 1cm slices; small bunch fresh mint, leaves picked and chopped; large handful fresh parsley, roughly chopped; 1 cucumber, deseeded and finely chopped; 2 tomatoes, deseeded and finely chopped; 1 tin chickpeas, drained and rinsed; 100 g pomegranate seeds; 3 tbsp. olive oil; juice of 1 lemon; 1 garlic clove, crushed; 1 tsp. tahini

Packed full of protein and fibre to keep you feeling fuller for longer

By The GH Kitchen TeamUpdated: 11 May 2023

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We love halloumi here at Good Housekeeping, and one of the best ways to enjoy it is in a salad. When served with aubergine, tomatoes, cucumber and chickpeas, you have yourself a wonderful meal!

This salad would make a great addition to any BBQ, but it's just as good as is, packed full of protein and fibre.

For more salad recipes, check out our collection,

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Yields:

Prep Time:

25 mins

Cook Time:

25 mins

Total Time:

50 mins

Cal/Serv:

490

Ingredients

150 g bulgur wheat
1 red onion, finely chopped
300 ml vegetable stock
1 aubergine, cut into 5mm rounds
2 Tbsp. olive oil
400 g halloumi, cut into 1cm slices
small bunch fresh mint, leaves picked and chopped
large handful fresh parsley, roughly chopped
1 cucumber, deseeded and finely chopped
2 tomatoes, deseeded and finely chopped
1 tin chickpeas, drained and rinsed
100 g pomegranate seeds

For the dressing

3 Tbsp. olive oil
juice of 1 lemon
1 garlic clove, crushed
1 tsp. tahini

Directions

1. Step 1
  Put bulgur, red onion and stock into a large pan. Bring to the boil, reduce the heat and cover. Simmer for 10-12min until cooked and the stock has been absorbed. Spread out on to a large serving platter to cool.
2. Step 2
  Heat a griddle pan over high heat. Brush aubergine slices with most of the olive oil, then griddle in batches for about 2-3min each side, or until tender with charred lines. Set aside.
3. Step 3
  Brush remaining oil over the halloumi slices and griddle for 1½-2min on each side (try not to turn until they come away from the pan easily). Set aside. In a small bowl, whisk together the dressing ingredients with some seasoning.
4. Step 4
  Stir the herbs, cucumber, tomatoes chickpeas, pomegranate seeds and most of the dressing through the bulgur. Top with the halloumi and aubergine slices and drizzle over remaining dressing.

Per Serving:

Calories: 490
Fibre: 6 g
Total carbs: 33 g
Sugars: 6 g
Total fat: 29 g
Saturated fat: 12 g
Protein: 21 g

Halloumi recipes

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time