Halloumi Blood Orange Fattoush (Printable)

Golden fried halloumi meets juicy blood oranges and crispy sourdough in this vibrant Middle Eastern salad with zesty sumac dressing.

# What you'll need:

→ Salad

01 - 7 oz halloumi cheese, sliced into 0.4 inch thick pieces
02 - 2 blood oranges, peeled and segmented
03 - 5.3 oz mixed salad greens including romaine, arugula, parsley, and mint
04 - 1 small cucumber, diced
05 - 8 cherry tomatoes, halved
06 - 0.5 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 - 0.25 teaspoon ground black pepper
16 - 0.25 teaspoon sea salt

# Preparation steps:

01 - Preheat oven to 400°F. Toss sourdough cubes in olive oil and sea salt. Spread on baking tray and bake for 8-10 minutes until golden and crispy. Remove and allow to cool completely.
02 - Heat non-stick skillet over medium heat. Fry halloumi slices for 2-3 minutes per side until golden brown. Transfer to paper towel to drain briefly.
03 - In large salad bowl, combine salad greens, cucumber, cherry tomatoes, red onion, radishes, and blood orange segments.
04 - In small bowl, whisk together extra virgin olive oil, lemon juice, pomegranate molasses, sumac, black pepper, and sea salt until emulsified.
05 - Add fried halloumi and sourdough croutons to salad bowl. Drizzle with dressing and gently toss to combine all ingredients.
06 - Transfer to serving plates immediately while halloumi is still warm.

# Expert advice:

01 -
  • The warm, squeaky halloumi against cool citrus and crisp greens creates a textural conversation that keeps you coming back for another bite.
  • It actually tastes better when you make it for guests because their genuine surprise at the flavor combination feels like a small victory.
02 -
  • If you dress the salad more than a few minutes ahead, the croutons will absorb moisture and lose their crunch, which defeats half the purpose of making them.
  • The halloumi will continue to release heat and soften even after you remove it from the pan, so don't panic if it looks slightly underdone in the skillet; it finishes cooking as it sits.
03 -
  • Let your halloumi slices come to room temperature before frying them; cold cheese from the fridge won't develop that golden crust properly.
  • Make your dressing in a jar and shake it vigorously instead of whisking; the motion creates better emulsification and honestly feels more satisfying.
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