Baba Ganoush Halloumi Salad

Name: Baba Ganoush Halloumi Salad
Prep time: 15 min
Cook time: 40 min
Yield: 4-6
Cuisine: Middle Eastern

Add to recipe book

roubashahin.com.au

Salads Mains

One of those recipes that just came together... and now I can’t stop making it. Halloumi, baba ghanoush and beetroot—so good.

PREP TIME

15 minutes

COOK TIME

40 minutes

SERVES

4-6

About this recipe

I made this baba ganoush halloumi salad on one of those long kitchen days where nothing was going right. I was testing recipes, and honestly, everything was just not working. It got to a point where I decided the day was over… I was done. But then it was also time to eat, and I stood there thinking—what am I actually going to have?

I had all these bits in the fridge from testing—baba ghanoush, halloumi, beetroot—and I just started putting them together without really thinking. And that’s how this baba ganoush halloumi salad came about. Sometimes those are the best ones.

It’s not something I grew up eating, but every single element in it feels familiar. The smoky baba ghanoush, the salty halloumi, the sweet beetroot—it just works. And then the pomegranate molasses ties it all together. It lifts everything and makes this dish feel complete.

If you love halloumi salads, you need to try my zucchini and halloumi salad—it’s fresh, creamy, and perfect for a light meal. Or if you’re after something a little different, my eggplant and halloumi burgers with mint pesto are quick, easy, and full of flavour. And definitely have your baba ghanoush ready—my creamy, smoky version with charred eggplant, tahini, lemon, and garlic is one I make on repeat.

Ingredients

1 quantity prepared baba ghanoush (see linked recipe below)
8 medium beetroots, peeled and cut into wedges
olive oil, for drizzling
salt, to season
250 grams halloumi block, sliced into 0.5 cm thick pieces
2 cups rocket leaves
1⁄4 cup roasted walnuts, roughly chopped
3 tablespoons pomegranate seeds
2 teaspoons black sesame seeds
pomegranate molasses, for drizzling

Notes from Rouba

Have your baba ganoush ready before you start—this dish comes together quickly once everything is cooked
Don’t cut the halloumi too thick, or it won’t soften properly when cooked
Always oil the halloumi lightly before cooking for that golden finish
Cook the halloumi in a dry pan and never cover it—it needs the heat to crisp up
You can prep all the elements ahead, just assemble right before serving

Method

Step 1. Roast the beetroot

Have your baba ganoush prepared and ready to go.

Preheat the oven to 180°C (fan-forced) (350°F).

Place the beetroot wedges on baking paper, drizzle with olive oil and season well with salt. Wrap tightly in the baking paper, then enclose in foil. Roast for 30–40 minutes or until tender.

Step 2. Cook the halloumi

Heat a dry, non-stick frying pan over medium–high heat. Lightly oil both sides of the halloumi slices, then cook for 1–2 minutes on each side until golden.

Step 3. Build the base

Spread the prepared baba ghanoush across the base of a large serving plate or bowl. Scatter the rocket leaves evenly over the top.

Step 4. Finish the salad

Arrange the roasted beetroot and halloumi over the rocket. Finish with the walnuts, pomegranate seeds, and black sesame seeds, then drizzle with pomegranate molasses just before serving.

A FEW THINGS YOU’LL WANT TO KNOW

Can I use something instead of baba ganoush?
You can, but honestly, the smoky eggplant is what makes this dish. It pairs so well with the halloumi and beetroot.

Do I have to use beetroot?
It really brings the balance here—the sweetness works with the saltiness of the halloumi. You could swap it, but it won’t be the same dish.

Can I skip the nuts?
Yes, completely optional. They just add a bit of crunch.

Is pomegranate molasses necessary?
It takes it to another level. That sweet, tangy finish really pulls everything together.

Can I make this ahead of time?
Yes, you can prep everything earlier in the day. Assemble just before serving. The halloumi is best warm, but you can reheat it if needed.

How thick should I cut the halloumi?
About 0.5 cm. If it’s too thick, it won’t cook through nicely and can turn a bit rubbery.

Can I cut the halloumi smaller?
Yes—cook it first, then cut into smaller pieces if you’re serving a crowd.