Halloumi Blood Orange Fattoush (Print View)

Golden halloumi meets sweet blood oranges in this vibrant Middle Eastern salad with crispy croutons and tangy 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

# Method:

01 - Preheat oven to 400°F. Toss sourdough cubes with 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 allow 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 paper towels to drain excess oil briefly.
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 salt until well combined.
05 - Add the warm fried halloumi and toasted croutons to the salad bowl. Drizzle dressing over the salad and gently toss to combine all ingredients. Serve immediately while halloumi retains its warmth.

# Expert Advice:

01 -
  • Warm halloumi against cool, tart blood oranges creates this magical temperature and flavor contrast that keeps you coming back for another bite.
  • It comes together faster than you'd think, making it perfect for impressing people without spending your whole afternoon in the kitchen.
  • The sumac brings this subtle floral tanginess that makes everyone ask what that mysterious something is in the dressing.
02 -
  • Don't walk away while the halloumi is frying—it goes from perfectly golden to slightly burnt remarkably fast, and you want to catch it at exactly the right moment.
  • Toss the salad with dressing just before serving, not before, because the greens will wilt and the croutons will absorb all the liquid and turn soggy.
03 -
  • If your halloumi package sits in the fridge for a while, pat it dry before frying—any moisture will prevent that golden crust from forming properly.
  • Make the dressing a few hours ahead if you want; letting the sumac and pomegranate molasses meld with the oils actually deepens the flavor, so it tastes even better come dinner time.
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