Grilled Fattoush with Halloumi and Eggplant

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Chris Morocco

4 servings

Source

Ingredients

5 tablespoons olive oil, plus more for grill

2 scallions

1 jalapeño

1/2 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

1/4 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

1/2 cup torn mint leaves

1/4 cup dill sprigs

Method

Prepare a grill for medium heat; oil grate. Grill scallions and jalapeño, turning once, until lightly blistered and crisp-tender, about 2 minutes for scallions and 4 minutes for jalapeño. Transfer to a cutting board and let cool slightly.

Slice open jalapeño and scrape out seeds (unless you like things very spicy); discard. Coarsely chop chile and scallions. Mix in a medium bowl with olives, pistachios, lemon juice, vinegar, and 5 Tbsp. oil; season dressing with salt and pepper.

Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

Mix thyme, sesame seeds, and garlic powder in a small bowl. Lightly coat pitas and eggplants with 2 Tbsp. oil; season with salt and rub with thyme mixture. Grill, turning occasionally and moving to a cooler part of grill if needed to avoid scorching, until pitas are golden and crisp and eggplants are browned and tender, 5 minutes for pitas, and 8–10 minutes for eggplants. Transfer to a platter and let cool slightly.

Meanwhile, grill Halloumi until charred and soft, about 2 minutes per side. Transfer to platter with pitas and eggplants.

Tear pitas and Halloumi into chunky pieces, then cut eggplants into bite-size pieces. Transfer to a large bowl and add cucumbers, tomatoes, and dressing. Give everything a good toss to bring it all together; season with salt. Top with mint leaves and dill sprigs.