A sleety Monday night deserves a nice dinner. I present to you: Halloumi salad with roasted red bell pepper and aubergine.
Half of an aubergine
One red bell pepper
Some salad mix
Fresh mint leaves
Let the aubergine cry it out for 10-30 minutes. First, slice it the way you want it, then put the slices in a bowl with plenty of sea salt and let them weep.
Cut the bell pepper into similar-sized bits and put them in a hot grid pan. When the aubergine slices are all cried out, rinse them thoroughly, dry with a kitchen towel, and pop them in the pan with the pepper. Grill them to your satisfaction.
Slice the halloumi into little bits. I found the bigger bits just went all gooey. I tried. It turned out like this.
But the little bits, quickly tossed in the pan after you’ve put the pepper and aubergine to one side, was all it took.
Rinse the salad and place in a bowl. Dump the pepper and aubergine on top. Add the grilled halloumi pieces. Toss. Mix a salad dressing of olive oil, balsamic vinegar and lemon juice. Drizzle over the salad. Chop some fresh mint leaves and garnish your salad.
I had mine with a glass of Argentinian Malbec. Possibly a bit too spicy. But nice nonetheless.
PS I got peckish later on and saw that blob of grilled halloumi on the counter… So I fixed myself a nice sandwich: dark rye bread (the brand is “Real”, which all Finns will recognize), thinly sliced apple on top (Golden Delicious) and a slice of the halloumi blob with balsamic vinegar syrup drizzled on top.