An Arabic bread salad, Fattoush traditionally combines toasted stale flatbread and lots of fresh vegetables. Here, we replace the flatbread with crispy oozy halloumi for a stunningly easy and healthy dinner or lunch.
What makes Halloumi Special
Halloumi, a semi hard cheese made from sheep’s and goat’s milk, has a very high melting point. When grilled or fried, it holds it shape, creating a a wonderfully crispy exterior and a creamy interior. You’ll want to cook the halloumi immediately before eating, as it can get squeaky when it cools. It’s not bad cold, it’s just so much more delicious when warm and oozy.
The secret ingredient in the vinaigrette: pomegranate molasses
Made from reduced pomegranate juice, pomegranate molasses is a traditional middle eastern ingredient used in a variety of dishes like muhammara and fattoush salad. Once you taste it, you’ll want to start using it in a variety of ways, like drizzled on grilled meats or ice cream (yes it can be both sweet and savory!). You can make your own, or pick some up at a local Persian or middle eastern market. As a last resort, you can buy it online.
Fattoush Salad with Halloumi CroutonsCourse: SaladsCuisine: Mediterranean, Persian, Middle EasternDifficulty: Easy
- For the dressing
2.5 tbsp olive oil
Juice of 1 lemon
1.5 tbsp pomegranate molasses
1 tsp sumac
A pinch of cinnamon
3/4 tsp diamond kosher salt (use less if using table or pink salt)
Freshly ground pepper
- For the salad
1 head little gem lettuce, chopped, or about 2 cups of any other lettuce
1 large Persian cucumber, sliced
1 radish, sliced thinly
1 large or 2 small tomatoes, diced
Handful mint, chopped
Handful of purple olives
One 8 oz container of halloumi cheese, cut into 1/4-1/3 inch slices
Oil, for frying
- Whisk all of the dressing ingredients together. Taste, adjust seasoning, and set aside.
- In a large bowl, combine all of the salad ingredients except for the halloumi, set aside.
- Heat a large non stick or cast iron pan over medium-medium high heat.
- Add enough oil to generously coat the bottom of the pan (you will need less for a non stick skillet).
- Fry the halloumi on one side until a deep brown crust forms, about 60-90 seconds.
- Flip and cook until the other side is browned.
- Remove and set onto a plate.
- Toss the salad with the vinaigrette (you may not need all of it, so add the dressing slowly).
- Top with the halloumi slices (feel free to slice into smaller pieces).
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