Flavours of the mediterranean come together in this hearty main dish spinach salad. The eggplant chutney can be made ahead and can also be used on toast with feta or in pasta. The halloumi is optional but the saltiness from the cheese pairs well with the tanginess of the chutney.
Recipe
Spinach salad with eggplant chutney, couscous, and halloumi
Tangy vegetable chutney with salty halloumi for a hearty main dish salad
Servings: 4
Ingredients
Vegetable chutney
- 2-4 Tbsp olive oil
- 1 medium eggplant (skin removed and chopped ~400g)
- 1 medium zucchini, chopped without centre seeded area (~400g)
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 tsp ginger, grated
- 2 tsp mustard seed
- 1/2 cup tomato passata
- 1/2 tsp cayenne
- 1 tsp smoked paprika
- 1/8 tsp cloves
- 2 Tbsp sugar
- 1.5 Tbsp apple cider vinegar
Salad
- 1 block halloumi (optional)
- 1 Tbsp olive oil
- 1/2 cup pistachios
- 200 grams spinach
- 1/2 cup cooked couscous
- mint (to garnish)
- salt and pepper
Instructions
- in a large heavy saucepan, heat oil and saute eggplant in batches, stirring until browned all over and soft, 3 to 5 minutes. Remove from saucepan.
- Add onion to pot and saute until lightly brown and soft. Add in garlic and zucchini and cook for a few minutes more. Add ginger, seeds and spices and cook for 2 more minutes. Return eggplant to saucepan.
- Add tomato passata (or crushed tomatoes), vinegar, sugar, then stir, cover and simmer for 15-20 minutes until thickened.
- For the halloumi, spray a grill pan with non-stick spray and grill thick slices of halloumi. Flip after a few minutes on each side.
- To assemble the salad, place spinach on serving plate. Add spoonfuls of the relish and couscous, then top with halloumi cheese, pistachios and mint.
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