Halloumi Blood Orange Fattoush (Print version)

Golden fried halloumi and blood orange segments with crispy sourdough croutons in a zesty sumac dressing.

# What you'll need:

→ 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 including romaine, arugula, parsley, and 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

# Directions:

01 - Preheat oven to 400°F. Toss sourdough cubes in olive oil and sea salt. Spread on a baking tray and bake for 8 to 10 minutes until golden and crispy. Remove from oven and set aside to cool completely.
02 - Heat a non-stick skillet over medium heat. Fry halloumi slices for 2 to 3 minutes per side until golden brown. Transfer to a paper towel to drain excess oil briefly.
03 - In a large salad bowl, combine mixed greens, diced cucumber, cherry tomatoes, red onion slices, radish slices, and blood orange segments. Toss gently to distribute ingredients evenly.
04 - In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, pomegranate molasses, sumac, ground black pepper, and sea salt until emulsified and well combined.
05 - Add fried halloumi and toasted croutons to the salad bowl. Drizzle with prepared dressing and gently toss all components to combine while maintaining the integrity of delicate greens.
06 - Plate immediately while halloumi is still warm to preserve its creamy texture and temperature contrast with fresh ingredients.

# Expert Tips:

01 -
  • That salty halloumi gets crispy on the edges while staying creamy inside, which is honestly a small miracle every single time.
  • The blood orange juice runs into the dressing and makes everything taste like you're eating somewhere warm and far away.
  • It comes together in barely half an hour, so you can pull off something that feels sophisticated on a random weeknight.
02 -
  • Don't add the dressing until the very last moment, or the greens will wilt and the croutons will get soggy before you even sit down to eat.
  • The halloumi needs to be served warm while everything else is cool, so time your frying so you're adding it to the salad bowl just before you dress and serve it.
03 -
  • Toasted pistachios or walnuts add an extra layer of nuttiness and crunch that makes this salad even more craveable and substantial.
  • A sprinkle of pomegranate seeds at the end adds both color and little bursts of tartness that echo the dressing beautifully.
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