Step 1

Heat grill to medium. In small bowl, stir together onion, Peppadew peppers, vinegar, honey, and 2 tablespoons oil.

Step 2

On rimmed baking sheet, brush both sides of eggplant and halloumi with remaining 21/2 tablespoons oil. Season eggplant with 1/2 teaspoon each salt and pepper and grill until nicely charred, 5 to 6 minutes per side. Grill Halloumi until char marks appear, 1 to 3 minutes per side.

Step 3

In large bowl, toss arugula, lentils and mint with 3 tablespoons dressing. Arrange on serving platter and top with eggplant, Halloumi, and smoked almonds. Drizzle with remaining dressing.