Halloumi Lentil Roasted Eggplant Salad 

For the Roasted Eggplant:

2 Lebanese eggplants, cut in half lengthways and chopped into 1-inch large pieces
1 teaspoon flaky salt
1/2 teaspoon sumac
1 teaspoon sweet paprika
1/4 teaspoon ground cinnamon
1½ tablespoons extra virgin olive oil
For the Lentil Salad:

200g halloumi, drained and cut into one-inch pieces
1 teaspoon olive oil
400g canned lentils, rinsed and drained
1 red onion, diced
1/2 cup (1 cup) parsley, packed, chopped
1/3 cup pomegranate seeds
For the Dressing:

3 garlic cloves, minced
3 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
2 tablespoons lemon juice
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon sea salt flakes
Pinch of black pepper
1 teaspoon sesame seeds
To Serve:

1/4 cup mint leaves, packed
Extra sesame seeds and pomegranate seeds
Pomegranate molasses, to drizzle (optional)
Instructions:

Roast the Eggplant:
Preheat your oven to 200°C (400°F).
In a bowl, toss the eggplant pieces with flaky salt, sumac, sweet paprika, ground cinnamon, and extra virgin olive oil until well coated.
Spread the eggplant on a baking sheet and roast for about 25-30 minutes, or until golden and tender, flipping halfway through.
Cook the Halloumi:
In a skillet, heat 1 teaspoon of olive oil over medium heat. Add the halloumi pieces and cook for about 2-3 minutes on each side until golden brown. Remove from heat.
Prepare the Lentil Salad:
In a large bowl, combine the rinsed lentils, diced red onion, chopped parsley, and pomegranate seeds. Add the roasted eggplant and halloumi once they are ready.
Make the Dressing:
In a small bowl, whisk together the minced garlic, extra virgin olive oil, balsamic vinegar, lemon juice, dried oregano, ground cumin, sea salt flakes, black pepper, and sesame seeds.
Combine and Serve:
Drizzle the dressing over the salad and toss gently to combine.
Serve topped with fresh mint leaves, extra sesame seeds, and pomegranate seeds. Drizzle with pomegranate molasses if desired.