Waitrose and Partners
Sticky fried aubergine, chickpea & halloumi salad

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.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

Shop all everyday value Essential ingredients here.

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (3.5/5)

3.5 out of 5 stars3 ratings

5 Stars


4 Stars


3 Stars


2 Stars


1 Stars