Miso Aubergine and Haloumi Salad


This is such a quick salad meal and really easy to prepare. I’m on a bit of a health watch and I’m trying to make food choices that will nourish and heal my body. Eating the rainbow of colourful vegetables is a great starting point. Great oils like olive oil,macadamia nut oil or avocado oil are excellent flavour carries and are healthy for my brain and body. They give a satisfying feeling of satedness and stop me feeling hungry later when I decide I need more snacks.

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Miso Aubergine and Haloumi Salad


Miso Aubergine and Haloumi Salad

    Serves 2

    • 1 aubergine dusted in ras el hanout olive oil and salt sub curry powder or Moroccan spices if you don’t have Ras el hanout
    • ½ tsp ras el hanout
    • 1 tbls olive oil
    • 6 slices haloumi dry fried cut about 3mm thick
    • 1 small red peppers
    • handful Rocket leaves
    • ¼ tsp Grated ginger
    • 2 tbls Pistachio nuts


    • 7 ml miso 45ml water
    • 1/2 lemon juice
    • 3-4 Tbls olive oil
    • Origanum few shakes


    • Cut aubergine into 16 wedges and toss in salt, 1/2 tsp spice powder of your choice and spritz with olive oil. Place in air fryer and cook for 12-15 min at 200°C until golden brown, turning halfway through cooking.
      1 aubergine dusted in ras el hanout olive oil and salt, ½ tsp ras el hanout, 1 tbls olive oil
    • Dry fry the haloumi in a pan on med high heat until golden on both sides
      6 slices haloumi dry fried
    • Prepare the salad dressing by whisking all the dressing ingredients together. Taste to ensure there’s the right ratio of acid, salt and oil for your liking. You can sub soy sauce if you don’t have miso.
      7 ml miso 45ml water, 1/2 lemon juice, 3-4 Tbls olive oil, Origanum few shakes
    • Lay a small handful of wild rocket on base of plate
      handful Rocket leaves
    • Add chopped red pepper to each plate
      1 small red peppers
    • Add the air fried aubergines on top along with the cheese.
    • Drizzle with salad dressing grated ginger and pistachios. Enjoy
      ¼ tsp Grated ginger, 2 tbls Pistachio nuts



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