Eggplant & halloumi salad with sumac pita crisps

This tasty medley is a play on the classic Arabic bread salad, fattoush.

Eggplant & halloumi salad

2 eggplants, cut into chunks

Olive oil for cooking

1 block halloumi (about 200g)

1 punnet cherry tomatoes, halved

1⁄2 large telegraph cucumber, seeded and sliced Small bunch each of dill and parsley, roughly chopped 1 cup mint leaves, roughly torn

4 spring onions, finely chopped

3 tbsp pistachios, shelled and roughly chopped

1 clove garlic, crushed

3 tbsp good-quality extra virgin olive oil

1 tbsp red wine vinegar

Generous pinch flaky sea salt

1⁄2 lemon, juiced

Sumac pita crisps

3 large pita breads, cut into large pieces 2 tbsp neutral cooking oil

1 tbsp sumac

Salad:

Heat oven to 200C. Spread eggplant in a roasting tray and generously drizzle with olive oil. Sprinkle with a little sea salt and roast for 30-40 minutes or until it shrivels slightly and turns golden. Cut halloumi into thick strips and fry until golden.

To assemble salad, place all ingredients in a large bowl and gently mix to combine, using clean hands. Add pita crisps just before serving. Serves 6

Pita crisps:

Heat oven to 180C. Scatter pita pieces on a tray, drizzle with oil and sprinkle with sumac. Bake 10-15 minutes or until golden and crisp. Makes about 2 cups