Fattoush with Grilled Halloumi
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Ingredients
- 3 pitta breads
- 6 tbsp olive oil
- 2 tsp sumac
- 450 g halloumi
- 2 lemon
- 1 tbsp pomegranate molasses
- 1 romaine lettuce
- 4 tomatoes
- 1 cucumber
- 1 green pepper
- 150 g radishes
- 4 spring onions
- 15 g fresh mint
- 30 g fresh flat-leaf parsley
Nutrition (per serving)
- Calories
- 765 kcal
- Protein
- 33 g
- Carbohydrate
- 40.4 g
- of which sugars
- 14.3 g
- Fat
- 49.9 g
- of which saturates
- 22.2 g
- Fibre
- 9.6 g
- Salt
- 3.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Split the pitta breads, tear into bite-sized pieces, toss with 1 tbsp olive oil and 1 tsp sumac and bake for 8-10 minutes until crisp.
- 2
Whisk 4 tbsp olive oil with the juice of the lemons, the pomegranate molasses, the remaining sumac and ½ tsp salt.
- 3
Chop the romaine lettuce, tomatoes, cucumber and green pepper into bite-sized pieces, slice the radishes and spring onions and pick the mint and parsley leaves.
- 4
Cut the halloumi into 1cm slices. Heat the remaining oil in a griddle or frying pan over a medium-high heat and cook the halloumi for 1-2 minutes on each side until golden.
- 5
Toss the salad with the dressing, fold in the crisp pitta and top with the hot halloumi. Serve straight away.
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