Halloumi and Eggplant Salad

Name: Halloumi and Eggplant Salad
Ingredients: 0.25 medium red onion, finely chopped; 0.25 c. Peppadew peppers, finely chopped; 2 tbsp. sherry vinegar; 1 tsp. honey; 1.5 tbsp. olive oil, divided; 1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds; 8 oz. Halloumi, sliced lengthwise 1/2 inch thick; None Kosher salt and pepper; 1 bunch arugula, thick stems discarded (about 4 cups); 0.5 c. cooked lentils (rinsed, if using canned); 0.25 c. mint leaves, torn; 0.25 c. smoked almonds, chopped