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Ingredients

6 Tablespoons Afia Sunflower Oil
1 piece eggplant (small cubes)
200 g halloumi cheese (thick slices)
2 cups quinoa (cooked)

salad:
1 pack cherry tomatoes (halved)
3 pieces cucumbers (thinly sliced)
2 Tablespoons Afia Extra Virgin Olive Oil
1 Tablespoons capers (roughly chopped)
0.5 Teaspoons Afia Natural Sea Salt
0.25 Teaspoons Afia black Pepper Powder
0.5 Teaspoons Afia Chili Crushed

Tahini dill sauce:
0.25 cup Greek yogurt
2 Tablespoons tahini
2 Tablespoons lemon (juice)
2 Tablespoons dill (chopped)
2 cloves garlic (minced)
2 Tablespoons Afia Extra Virgin Olive Oil
0.5 Teaspoons Afia Natural Sea Salt
0.25 Teaspoons Afia black Pepper Powder

How to prepare

  •  for the salad. Mix tomatoes, cucumbers, capers, 2 tbsp Afia Extra Virgin Olive Oil, Season with salt, crushed chili, and pepper. Set aside.
  • in a separate bowl Whisk together yogurt, tahini, lemon juice, dill, garlic, and Afia olive oil. Season with salt and pepper.
  • in. cast iron skillet, add 2 Tbsp Afia Sunflower Oil over medium high heat grill eggplant for 8–10 minutes until tender. Set aside.
  • In the same pan, add 2 Tbsp Afia Sunflower Oil and sear halloumi slices for 2 minutes per side until golden.
  •  to assmble bowl, Add quinoa, then top with eggplant, halloumi, salad, and a spoonful of tahini sauce. Garnish with fresh dill and pepper.

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