Clarissa Feildel's new hearty salad is filled with Mediterranean flavours

Eggplant, haloumi and lots of za’atar, what could be better than that in a salad? Clarissa’s newest recipe is filled with hearty winter staples, but they’re cooked into a delicious salad. If you don’t feel like anything too heavy, but still need a comforting meal, then this Mediterranean salad is for you.

Sprinkle your salad with in-season pomegranate and a drizzle of olive oil to finish.

Ingredients

2 medium eggplant, sliced into 2cm rounds or 6–8 baby eggplant, sliced lengthways

1 tablespoon olive oil

Sea-salt flakes and freshly ground black pepper, to season

1 red capsicum, sliced lengthways into 2cm thick strips

200g haloumi, thickly sliced

1 large cucumber, roughly chopped

250g cherry tomatoes, halved

1/2 small red onion, finely sliced

1/2 cup fresh basil leaves

1/2 cup fresh mint leaves

Pomegranate seeds, toasted pine nuts or almonds. thick yoghurt or labneh, pita chips, to serve

Extra za’atar for garnish and olive oil for drizzling

Za’atar dressing

1/3 cup olive oil

2–3 tablespoons lemon or yuzu juice

1 teaspoon honey

1 tablespoon za’atar

1/2 small clove garlic, grated

1/2 teaspoon chilli flakes (optional)

Method

Step 1

Heat a barbecue or chargrill on medium-high heat. Brush eggplant slices with oil and season. Cook for 3–4 minutes on each side, or until tender and charred. Set aside.

Step 2

Brush capsicum with oil. Season. Cook for 1–2 minutes on each side, until nicely charred. Set aside.

Step 3

Cook haloumi on the same grill plate for 1–2 minutes per side, or until golden.

Step 4

For the dressing, whisk the oil, juice, honey, za’atar, garlic and chilli, (if using) in a bowl. Season with salt and pepper.

Step 5

Scatter cucumber, tomatoes, onion and herbs on a platter. Top with the vegetables and haloumi. Spoon over dressing. Garnish with pomegranate, pine nuts or almonds. Add extra za’atar and olive oil, if you like. Serve with yoghurt or labneh and pita chips.

mediterranean salad with haloumi eggplant and pomegranate — (Photography: Con Poulos, Styling: Lucy Busuttil)

What is za’atar?

Za’atar is a Middle Eastern spice blend available from gourmet food and spice stores.

Clarissa Feildel Chef

As an accomplished cook, author and television presenter Clarissa Feildel has always had food at the heart of everything she does. Clarissa’s Nyonya/Chinese and Sri Lankan background has given her a melting pot of dishes in her repertoire, which she uses every day when feeding her family.