Description
A vibrant and fresh Halloumi Blood Orange Fattoush salad combining tangy blood orange slices, crispy sourdough croutons, and golden fried halloumi cheese tossed with a zesty sumac vinaigrette, perfect for a light and flavorful meal.
Ingredients
Scale
Salad Ingredients
- 7 oz halloumi cheese, sliced
- 2 blood oranges, peeled and sliced into rounds
- 7 oz mixed salad greens (romaine, arugula, parsley, mint)
- 1/2 cucumber, sliced
- 7 oz cherry tomatoes, halved
- 4 radishes, thinly sliced
- 1 small red onion, thinly sliced
Croutons
- 2 thick slices sourdough bread, cut into cubes
- 2 tbsp olive oil
- Pinch of sea salt
Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp ground sumac
- 1 tsp pomegranate molasses
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for frying halloumi)
Instructions
- Prepare the Croutons: Preheat your oven to 350°F (175°C). Toss the cubed sourdough bread with 2 tablespoons of olive oil and a pinch of sea salt. Spread them evenly on a baking sheet and bake for 8 to 10 minutes, turning halfway through until they are golden and crisp.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, ground sumac, pomegranate molasses, salt, and black pepper until the mixture is well emulsified. Set aside for the flavors to meld.
- Fry the Halloumi: Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the halloumi slices and fry for 1 to 2 minutes on each side until they develop a beautiful golden-brown crust. Remove and set aside on a plate.
- Assemble the Salad Base: In a large salad bowl, combine the mixed salad greens, sliced cucumber, halved cherry tomatoes, thinly sliced radishes, and red onion. Toss gently to combine evenly.
- Add Toppings and Dress: Add the blood orange slices, warm halloumi cheese, and sourdough croutons to the salad bowl. Drizzle the prepared sumac vinaigrette over the ingredients and toss gently to mix. Serve immediately to ensure the croutons remain crisp and the halloumi warm.
Notes
- Use fresh blood oranges for a sweeter and tangier flavor.
- Make the croutons in advance and store in an airtight container for up to 2 days.
- Adjust the sumac and pomegranate molasses quantities in the dressing to suit your taste preference.
- Serve immediately after dressing to keep the croutons crunchy.
- Halloumi can be grilled as an alternative to frying for a smokier flavor.
