Halloumi is one of my favorite types of cheese. It is salty and crunchy and is perfect to heat up without getting it all melty. In other words, it is the ideal cheese to have in a meatless meal.

Speaking of favorite foods, I feel the same way for other ingredients such as roasted eggplants and red peppers. I love them no matter the combination, but if they are served together, then that's one of the best things in life. Or so I think.

Anyhow, we developed this recipe to serve as a healthy dinner. Now, even though it is rich in calories, it is also an amazing way to end a day. You  feel light after having it, but you will be as satisfied as after comfort food.

• The first thing you will need to do is to roast the eggplants and the peppers. I prefer doing this in the oven, but you can also roast them on a grill or on direct flame.

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• When they are ready, put everything in a pot, add some salt and cover the pot with a lid or foil. Leave them for at least 20 minutes. This way, the veggies will become softer, and they will be easier to peel.
• Peel the peppers, remove their spines, and put the flesh in a bowl.
• Peel the eggplants and leave them in a strainer for 30 minutes or so. You want them to lose as much juice as possible because it is bitter.
• When the eggplants are drained, chop them as smooth as possible. You want them to become a paste. You can do this with a food processor, but I won't recommend it. It will break up all the seeds and will lose the desired texture.
• I prefer cutting the peppers into cubes, but you can also make strips out of them. Depends on your preferences. Anyhow, don't throw away the juice from the peppers because it is absolutely delicious.
• Now, mix the chopped eggplants with the peppers. Grate the garlic and add it to the mixture. Finally, combine everything with olive oil, balsamic vinegar, and salt. Leave it aside and start focusing on the next part of the dish.
• Heat up a pan along with one tbsp of olive oil. Cut the zucchini into cubes and the baby carrot into bigger chunks. Cook them on medium-high heat for 3-4 minutes. Drain the lentils and bring them to the party. Mix everything up and let them sit for another 2-3 minutes on medium heat.
• Add the fresh herbs and stir everything. You can add some salt here, but keep in mind that the Halloumi is also pretty salty, so you better hold on for a few more minutes.

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• Put another pan on the stove. Just as before, pour one tbsp of olive oil in it and leave it at medium heat for 30 seconds. Cut the cheese into 2-3 cm chunks and add them to the pan.
• When they start gaining some color on all sides, add in the brown sugar and sesame seeds. Stir everything for a few seconds and take them off heat.

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• Time to assemble things up.
• Start by putting the veggies at the bottom of a salad bowl. Add the eggplant paste, and finish by topping everything with the cheese. Serve immediately.

Halloumi is a traditional cheese from the beautiful island of Cyprus made out of goat and sheep milk. It is not a new recipe, but dates from the Medieval Byzantine era. More so, Halloumi is even mentioned in a very old Egyptian cookbook from the 14 century.
The only thing you need to consider when eating this type of cheese is that it is a salty one. This means that the amount of sodium it brings to the plate is a big one. However, if you are not on a vegan or dairy-free diet, you simply must try eating Halloumi at least once. It is something else and you won't regret it.

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* If you want to make the salad spicy, you can also roast a chili pepper along with the bell ones.
** You can use regular carrots as well. If you do, cut them into smaller pieces because they are harder than baby carrots.