Grilled Fattoush with Halloumi and Eggplant
A Mediterranean-inspired grilled salad featuring crispy pita bread, grilled eggplant, and salty Halloumi cheese tossed with fresh vegetables and herbs in a zesty lemon-olive dressing. This elevated take on traditional fattoush combines smoky grilled elements with fresh, crisp vegetables.
Ingredients
- •5 tablespoons olive oil, plus more for grill
- •2 whole scallions
- •1 whole jalapeño
- •½ cup halved pitted Castelvetrano or other green olives
- •3 tablespoons salted, roasted pistachios
- •3 tablespoons fresh lemon juice
- •1 tablespoon white wine vinegar
- •to taste Kosher salt, freshly ground pepper
- •1 tablespoon dried thyme
- •1 tablespoon toasted sesame seeds
- •¼ teaspoon garlic powder
- •2 pieces (6)-inch pitas
- •2 medium medium eggplants, halved lengthwise (or crosswise if using 1 large eggplant)
- •2 tablespoons olive oil, plus more for grill
- •to taste Kosher salt
- •1 package (8)-ounce package Halloumi cheese
- •2 large large Persian cucumbers or 1 small English hothouse cucumber
- •1 pound tomatoes, halved, cut into wedges if large
- •½ cup torn mint leaves
- •¼ cup dill sprigs
Cooking Instructions
- 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.
4 min
- 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.
5 min
- 3.
Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
- 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.
10 min
- 5.
Meanwhile, grill Halloumi until charred and soft, about 2 minutes per side. Transfer to platter with pitas and eggplants.
4 min
- 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.
5 min
