A TASTE OF sunshine!
Pringles be damned! Who can leave a hot, crisp cluster of tentacles on the plate?
– Felicity Cloake, theguardian.com
Brinjal salad with fried halloumi
A hearty salad like this makes the ideal side dish or starter, or even a vegetarian main course served with pita bread. Remember, fried halloumi is best served hot.
Serves 6–8 as a side dish • Preparation time: 30 minutes • Cooking time: 20 minutes
• 2 medium-sized brinjals
• 30ml olive oil
• 15ml red wine vinegar
• 1 bottle (280g) artichoke quarters marinated in oil, drained
• 1 small red onion, sliced
• 200g cherry tomatoes
• 8 mini cucumbers, each cut into quarters lengthwise
• 45ml pomegranate rubies
• 60ml fresh mint leaves
• 1 block (about 300g) halloumi
• about 45ml flour
• a pinch of dried mint
• a knob of butter and a dash of olive oil
1 Trim off the brinjal stalks and cut each brinjal across the width into 3mm-thick slices. Sprinkle with salt and leave for about 5 minutes. Pat dry with paper towels.
Heat a griddle pan and fry the brinjal slices in batches, without using oil, until you have lovely char lines on both sides. Mix with the
