Breakdown
- Preheat the oven to 200 degrees fan bake.
- Cook the eggplant.
- Prepare the yoghurt and mint sauce.
- Dust the halloumi in the curry powder.
- Assemble the salad.
- Cook the halloumi.
- Top the salad with roasted cashews, dollops of the yoghurt, mint sauce and pickled onions if using.
Tips
- Halloumi, when cooked, softens the rubbery (or "squeaky") texture while also mellowing the saltiness, which is why it is best served straight out of the pan.
- We layer the salad ingredients to ensure all the ingredients are well-distributed thought out the salad. If we were to add it all to a bowl and toss the salad, the heavier ingredients would drop to the bottom.
This recipe serves four if you are cooking for two simply halve the recipe.