![Fattoush salad with halloumi and eggplant recipe](https://cdn.statically.io/img/assets.bonappetit.com/photos/5915cfdf1164e45c330144ee/1:1/w_2560%2Cc_limit/grilled-fattoush-with-halloumi-and-eggplant.jpg)
We love Halloumi’s squeaky texture, but some torn salted mozzarella would be just as good (just don’t try grilling it). For a more traditional, uncooked version, try this fattoush salad recipe.
Recipe information
Yield
4 servings
Ingredients
Dressing
5
2
1
½
3
3
1
Assembly
1
1
¼
2
2
2
1
2
1
½
¼
Ingredient Info
Preparation
Dressing
Step 1
Prepare a grill for medium heat; oil grate. Grill scallions and jalapeño, turning once, until lightly blistered and crisp-tender, about 2 minutes for scallions and 4 minutes for jalapeño. Transfer to a cutting board and let cool slightly.
Step 2
Slice open jalapeño and scrape out seeds (unless you like things very spicy); discard. Coarsely chop chile and scallions. Mix in a medium bowl with olives, pistachios, lemon juice, vinegar, and 5 Tbsp. oil; season dressing with salt and pepper.
Step 3
Do Ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Assembly
Step 4
Mix thyme, sesame seeds, and garlic powder in a small bowl. Lightly coat pitas and eggplants with 2 Tbsp. oil; season with salt and rub with thyme mixture. Grill, turning occasionally and moving to a cooler part of grill if needed to avoid scorching, until pitas are golden and crisp and eggplants are browned and tender, 5 minutes for pitas, and 8–10 minutes for eggplants. Transfer to a platter and let cool slightly.
Step 5
Meanwhile, grill Halloumi until charred and soft, about 2 minutes per side. Transfer to platter with pitas and eggplants.
Step 6
Tear pitas and Halloumi into chunky pieces, then cut eggplants into bite-size pieces. Transfer to a large bowl and add cucumbers, tomatoes, and dressing. Give everything a good toss to bring it all together; season with salt. Top with mint leaves and dill sprigs.
Nutrition Per Serving
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Reviews (4)
Back to TopThis is surprisingly good and very easy to make. We agreed it goes into the favorites folder. It is a great weeknight, grilled dinner.
Anonymous
Corte Madera, CA
9/24/2020
Delicious and so easy! I grilled red onion instead of scallions and added it on it's own instead of part of the dressing and it turned out great!
Anonymous
Chicago, IL
7/28/2020