Halloumi Blood Orange Fattoush (Print Version)

Golden halloumi with blood oranges, sourdough croutons, and zesty sumac dressing for a vibrant Middle Eastern salad.

# Components:

→ Salad

01 - 7 oz halloumi cheese, sliced into 0.4 inch thick pieces
02 - 2 blood oranges, peeled and segmented
03 - 5.3 oz mixed salad greens (romaine, arugula, parsley, mint)
04 - 1 small cucumber, diced
05 - 8 cherry tomatoes, halved
06 - 0.5 small red onion, thinly sliced
07 - 2 radishes, thinly sliced

→ Croutons

08 - 2 thick slices sourdough bread, cut into cubes
09 - 2 tablespoons olive oil
10 - Pinch of sea salt

→ Dressing

11 - 3 tablespoons extra virgin olive oil
12 - 1.5 tablespoons fresh lemon juice
13 - 1 tablespoon pomegranate molasses
14 - 1 teaspoon sumac
15 - 0.25 teaspoon ground black pepper
16 - 0.25 teaspoon sea salt

# Directions:

01 - Preheat oven to 400°F. Toss sourdough cubes with olive oil and sea salt. Spread on baking tray and bake for 8 to 10 minutes until golden and crispy. Remove and cool completely.
02 - Heat non-stick skillet over medium heat. Fry halloumi slices for 2 to 3 minutes per side until golden brown. Transfer to paper towel to drain briefly.
03 - In large salad bowl, combine salad greens, cucumber, cherry tomatoes, red onion, radishes, and blood orange segments.
04 - In small bowl, whisk together extra virgin olive oil, lemon juice, pomegranate molasses, sumac, black pepper, and sea salt until well combined.
05 - Add fried halloumi and sourdough croutons to salad bowl. Drizzle with dressing and gently toss to combine. Serve immediately while halloumi is still warm.

# Expert Advice:

01 -
  • The halloumi gets crispy on the outside and stays soft inside, giving you that perfect salty-creamy contrast.
  • Blood oranges add a pop of color and just enough sweetness to balance the tangy sumac dressing.
  • It comes together in half an hour but looks like you spent all afternoon on it.
  • The croutons soak up the dressing without getting soggy if you serve it right away.
02 -
  • Don't skip draining the halloumi after frying, or the salad can get a little greasy at the bottom.
  • If you dress the salad too early, the croutons will go soggy, so wait until just before serving to toss everything together.
  • Blood oranges can be tricky to segment, use a sharp knife and work over a bowl to catch the juice.
03 -
  • Pat the halloumi slices dry with a paper towel before frying so they get a better crust.
  • Use a mandoline to slice the radishes and red onion paper-thin for a more delicate texture.
  • If your pomegranate molasses tastes too sweet, add an extra squeeze of lemon to the dressing to sharpen it up.
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