Step 1

Cut the haloumi slices into long 2cm-wide strips. Combine the sumac, lemon rind and half the oil in a large bowl. Add haloumi and toss gently to coat. Season with salt and pepper.

Step 2

Heat a barbecue grill or chargrill on medium-high. Spray half the eggplant with oil. Cook for 2-3 minutes each side or until lightly charred. Transfer to a large bowl. Repeat with the remaining eggplant.

Step 3

Heat a large non-stick frying pan over medium-high heat. Cook the haloumi for 2-3 minutes each side or until golden.

Step 4

Add the salad leaves to the eggplant and toss gently to combine. Divide among serving plates. Top with haloumi. Whisk the lemon juice and remaining oil in a bowl. Season with salt and pepper. Drizzle over the salad.