Halloumi Cheese
(makes 3 big portions of salad)
3 baby aubergines
1 minced garlic clove
150 g halloumi cheese
100 g fresh spinach
20 g fresh basil
100 g mixed leaves salad
6 plum tomatoes
6 fresh capers
1 large tomato
3 mushrooms
1 cucumber
3 tsp corn
salt, pepper
olive oil
3 pita breads
Wash the aubergines, halve them and place on a baking sheet, cut side up. Gently cover vegetables with freshly minced garlic. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 20 minutes in 180°C, until soft and brown. Meantime, take 3 large plates and distribute spinach, fresh basil and mixed leaved salad. Cut plum tomatoes and capers in half, slice regular tomato, mushrooms and cucumber. Scatter all vegetables over green leaves and sprinkle with corn.
For halloumi cheese:
Heat non-stick pan over medium heat.
Cut cheese to thick slices, and fry them for 1-2 minutes on each side, until lightly brown.
When halloumi is still on the pan, warm pita bread in the oven, for around 3 minutes.
Take aubergines and pita bread out, leave bread on the side and top salad with roasted aubergines and halloumi cheese. Drizzle with olive oil and season with salt and pepper.
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