Torn Halloumi Fattoush Salad
with Crispy-Crunchy Sumac Pita Chips
Cooking time
15 minutes
Servings
2/4
Calories
220 /serving
You’re on a tear with this meal-size salad! Use your fingers to rip up pita bread for oven-crisped sumac chips. And do the same to halloumi cheese, which you’ll sear to golden. Perfectly sweet-sour pomegranate molasses gives it all classic Middle Eastern yumminess.
We will send you:
- 100g Radishes
- 1 Cucumber
- 1 Head of curly leaf lettuce
- 5g Sumac
- 15ml Pomegranate molasses
- 125g Halloumi
- 1 Pita
- 30ml Lemon juice
Contains: Milk • Wheat
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
12 g
Saturated Fat
2 g
Sodium
85 mg
Total Carb
25 g
Sugars
9 g
Protein
5 g
Fibre
5 g
Preparation
Make the pita chips
- Tear the pita into bite-size pieces.
- In a medium pan, heat a drizzle of oil on medium.
- Add the pita and cook, turning often, 4 to 6 min., until crispy; season with ½ the sumac and S&P.
- Transfer to a bowl and reserve the pan.
Mise en place
- Meanwhile, roughly chop the lettuce.
- Thinly slice the radishes.
- Halve the cucumber lengthwise; thinly slice crosswise on an angle.
- Tear the halloumi into bite-size pieces.
Sear the halloumi
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the halloumi and sear, stirring often, 1 to 2 min., until golden brown.
- Transfer to a plate.
Make the salad
- In a medium bowl, combine the pomegranate molasses, lemon juice, 1 tbsp oil (double for 4 portions), remaining sumac and S&P.
- Add the lettuce, radishes, cucumber and pita chips; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the halloumi. Bon appétit!
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