Grilled Eggplant & Halloumi Salad

Slice the eggplant. Liberally cover with table salt and set aside for 15–30 minutes.

Rinse the salt off of the eggplant, then pat it dry.

Slice the halloumi. Place the eggplant and halloumi on the preheated grill or (lightly greased) grill pan and cook until grill marks start to appear. Flip and cook until grill marks appear and cheese is firm.

Assemble the salads by placing a bed of greens on each plate, and topping with eggplant, cheese, radishes, onions, and eggs.

Make the dressing by pureeing the remaining ingredients in a blender or food processor until smooth. Drizzle salads with pesto dressing immediately before serving.