Halloumi Blood Orange Fattoush (Printable)

Crisp halloumi and citrus combine with fresh greens, crunchy croutons, and tangy sumac dressing for a vibrant dish perfect for lunch or dinner.

# What You Need:

→ Salad Base

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 (romaine, arugula, parsley, 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

# How-To Steps:

01 - Preheat oven to 400°F. Toss sourdough cubes with olive oil and sea salt. Spread on baking tray and bake for 8 to 10 minutes until golden and crispy. Remove and cool completely.
02 - Heat a non-stick skillet over medium heat. Fry halloumi slices for 2 to 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 extra virgin olive oil, lemon juice, pomegranate molasses, sumac, black pepper, and sea salt until emulsified.
05 - Add warm fried halloumi and croutons to salad bowl. Drizzle dressing over salad and gently toss to combine all components.
06 - Transfer to serving plates immediately while halloumi remains warm and croutons are crispy.

# Expert Suggestions:

01 -
  • The warm halloumi melts slightly against the cool greens, creating this textural contrast that feels almost luxurious for something so simple.
  • Blood orange juice mingles with the pomegranate molasses and sumac to create a dressing that tastes genuinely complex, like you've unlocked something special.
  • It comes together in under 30 minutes but tastes like you've spent hours thinking about every element.
02 -
  • Don't assemble this salad until the last possible moment; the dressing will soften the croutons and wilt the greens if given the chance.
  • The halloumi must be warm when it hits the bowl; cold halloumi loses its magic and becomes rubbery and one-dimensional.
03 -
  • If your halloumi is very thick, slice it slightly thinner and fry it for only 1 to 2 minutes per side so the outside crisps without the inside becoming too hard and squeaky.
  • Pomegranate molasses is non-negotiable; it's what makes people ask for the recipe, so don't skip it thinking lemon juice alone will do.
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