Name: Grilled Fattoush With Halloumi and Eggplant
Yield: 4 servings
Ingredients: 5 tablespoons olive oil, plus more for grill; 2 scallions; 1 jalapeño; ½ cup halved pitted Castelvetrano or other green olives; 3 tablespoons salted, roasted pistachios; 3 tablespoons fresh lemon juice; 1 tablespoon white wine vinegar; Kosher salt, freshly ground pepper; 1 tablespoon dried thyme; 1 tablespoon toasted sesame seeds; ¼ teaspoon garlic powder; 2 6-inch pitas; 2 medium eggplants, halved lengthwise (or crosswise if using 1 large eggplant); 2 tablespoons olive oil, plus more for grill; Kosher salt; 1 8-ounce package Halloumi cheese; 2 large Persian cucumbers or 1 small English hothouse cucumber; 1 pound tomatoes, halved, cut into wedges if large; ½ cup torn mint leaves; ¼ cup dill sprigs; Halloumi cheese can be found in Greek markets, natural foods and specialty foods stores, and some supermarkets.

Fattoush salad with halloumi and eggplant recipe

Peden + Munk

We love Halloumi’s squeaky texture, but some torn salted mozzarella would be just as good (just don’t try grilling it). For a more traditional, uncooked version, try this fattoush salad recipe.

Recipe notes