Grilled Aubergine and Haloumi Salad with Mint Yoghurt Dressing

• A great summertime lunch recipe for those on a low carb diet. This recipe serves 1-2.
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• Salad
• 1 large aubergine, cut into slices 
• 2 tbsp extra virgin olive oil
• 200g halloumi cut into slices
• 50g rocket and/or spinach leaves

Dressing

• 3 sprigs of fresh mint finely chopped
• Juice of 1/2 lemon
• 1/2 clove of garlic, crushed
• 100g natural yoghurt
• 2T cream cheese
• salt and pepper
• drizzle of olive oil to garnish

Slice the aubergine and cook on a griddle pan. Remove from the pan, season with salt and pepper and drizzle with olive oil.

Cook the halloumi in a dry pan (no oil) until golden on both sides.

Assemble the salad and combine all the ingredients to make the dressing. Place in a bowl and drizzle olive oil on top. Serve with a spoon and dollop onto the salad.