Halloumi Blood Orange Fattoush (Print View)

Golden-fried halloumi meets juicy blood oranges and crispy croutons in this vibrant Middle Eastern salad with 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

# Method:

01 - Preheat oven to 400°F. Toss sourdough cubes in olive oil and sea salt. Spread on a baking tray and bake for 8-10 minutes until golden and crispy. Set aside to cool completely.
02 - Heat a 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 a large salad bowl, combine salad greens, cucumber, cherry tomatoes, red onion, radishes, and blood orange segments.
04 - In a small bowl, whisk together olive oil, lemon juice, pomegranate molasses, sumac, black pepper, and salt until emulsified.
05 - Add fried halloumi and sourdough croutons to the salad bowl. Drizzle with dressing and gently toss to combine.
06 - Serve immediately while the halloumi is still warm.

# Expert Advice:

01 -
  • The halloumi gets gloriously golden and squeaky, contrasting with juicy, tart blood orange segments.
  • It comes together in under 30 minutes but feels impressive enough to serve guests.
  • The sumac dressing is bright and tangy without being heavy, letting every ingredient shine.
02 -
  • The halloumi must be cooked right before serving—if you fry it too far in advance, it loses its texture and becomes rubbery as it cools.
  • Don't dress the salad until the last possible moment before eating, or the greens will wilt and the croutons will turn soggy.
  • Pomegranate molasses is worth seeking out; it's the ingredient that makes people ask what you did differently.
03 -
  • Buy halloumi from a good source and check that it's fresh—old halloumi won't fry as beautifully and won't have that characteristic squeak.
  • The dressing comes alive when it sits for 5 minutes after whisking, letting the flavors marry together before you pour it on.
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