Sticky fried aubergine, chickpea & halloumi salad
Waitrose and Partners

Sticky fried aubergine, chickpea & halloumi salad

Perfect for Meat free Monday –the layers of colour, texture and full-on flavour in this recipe more than make up for meat.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

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3.5 out of 5 stars(3) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 4 tbsp Essential Olive Oil
  • 2 Essential Aubergines, cut into small chunks
  • 400g can Essential Chickpeas In Water
  • ½ tsp chilli flakes
  • 3 clove/s garlic, crushed
  • 2 tbsp clear honey
  • 2 tbsp soy sauce
  • 2 tbsp tomato purée
  • 2 Essential Little Gem Lettuce, shredded
  • 4 tsp Essential French Dressing
  • 250g pack Essential Cypriot Halloumi, cut into 2cm pieces
  • ½ small Essential Red Onion, thinly sliced into rings


  1. Heat 3 tbsp oil in a frying pan and gently fry the aubergines for 8-10 minutes, turning frequently, until soft and golden. Lift out onto a plate.

  2. Meanwhile, drain the liquid from the chickpea can, reserving 3 tbsp. Put the chickpeas and reserved liquid, the chilli flakes and garlic into a pan and heat for 3 minutes Combine the honey, soy and tomato purée in a small bowl.

  3. Scatter the lettuce over serving plates. Drizzle with the French dressing, then spoon over the chickpea mixture. Lift the aubergines to a plate, add the remaining 1 tbsp oil to the frying pan, increase the heat to medium-high and fry the halloumi for 1-2 minutes, stirring, until pale golden.

  4. Set the halloumi on the plate, return the aubergines to the pan and stir in the honey, soy and tomato mix, letting it cook a little into the aubergines for 1-2 minutes to make them sticky. Spoon onto the plates, top with the halloumi and serve sprinkled with the red onion rings.

Cook’s tip

This vibrant salad can easily be adapted to be vegan. Use brown sugar instead of the honey and use Violife Greek White Block instead of halloumi, although don’t fry it before adding it to the salad. 


Typical values per serving when made using specific products in recipe


2,169kJ/ 521kcals



Saturated Fat












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