Halloumi Blood Orange Fattoush (Print View)

Golden halloumi meets juicy blood oranges in this vibrant Middle Eastern salad with crispy croutons and zesty sumac dressing.

# Components:

→ Salad

01 - 7 oz halloumi cheese, sliced into 3/8 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 - 1/2 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 - 1/4 teaspoon ground black pepper
16 - 1/4 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 8-10 minutes until golden and crispy. Set aside to cool completely.
02 - Heat non-stick skillet over medium heat. Fry halloumi slices for 2-3 minutes per side until golden brown. Drain briefly on paper towels.
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 emulsified.
05 - Add fried halloumi and cooled croutons to salad bowl. Drizzle with dressing and gently toss to combine. Serve immediately while halloumi is still warm.

# Expert Advice:

01 -
  • The contrast between warm, crispy halloumi and cool, juicy blood orange is completely addictive.
  • It comes together in half an hour but tastes like you spent all afternoon in the kitchen.
  • The sumac dressing has this tangy, floral brightness that makes every bite feel special.
  • It's filling enough to be a main course but fancy enough to serve at a dinner party.
02 -
  • Don't add the croutons until the last minute or they'll turn soft and lose their crunch in the dressing.
  • Fry the halloumi in a dry pan over medium heat, not high, or it will brown too fast and turn rubbery instead of creamy inside.
  • If your blood oranges are very tart, add a tiny drizzle of honey to the dressing to balance the acidity.
03 -
  • Use a mix of herbs like parsley and mint in the greens, they're traditional in fattoush and add a fresh, aromatic layer that makes the salad taste more authentic.
  • If you can't find pomegranate molasses, make a quick substitute by simmering pomegranate juice with a little sugar until it's thick and syrupy.
  • Rinse your sliced red onion in cold water for 30 seconds to take the edge off its sharpness without losing the crunch.
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