Ingredients for Grilled Fattoush with Halloumi and Aubergine

• 5 tablespoons olive oil, plus more for grill

• 2 spring onions

• 1 jalapeño

• 80g halved pitted Castelvetrano or other green olives

• 3 tablespoons salted, roasted pistachios

• 45ml fresh lemon juice

• 1 tablespoon white wine vinegar

• Kosher salt, freshly ground pepper

• 1 tablespoon dried thyme

• 1 tablespoon toasted sesame seeds

• 1/4 teaspoons garlic powder

• 2 (6)-inch pitas

• 2 medium aubergines, halved lengthwise (or crosswise if using 1 large aubergine)

• 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

• 450g tomatoes, halved, cut into wedges if large

• 1/2 cup torn mint leaves

• 1/4 cup dill sprigs

Prepare a grill for medium heat; oil grate. Grill spring onions and jalapeño, turning once, until lightly blistered and crisp-tender, about 2 minutes for spring onions 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 chilli and spring onions. Mix in a medium bowl with olives, pistachios, lemon juice, vinegar, and 5 tablespoons 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 aubergines with 2 tablespoons 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 aubergines are browned and tender, 5 minutes for pitas, and 8–10 minutes for aubergines. 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 aubergines.

Tear pitas and Halloumi into chunky pieces, then cut aubergines 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.