Halloumi Blood Orange Fattoush (Printable)

Golden fried halloumi with blood oranges, crispy croutons, and zesty sumac dressing on fresh greens.

# 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 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 1/2 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 8-10 minutes until golden and crispy. Remove and 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 well combined.
05 - Add fried halloumi and cooled sourdough croutons to the salad bowl. Drizzle with dressing and gently toss to combine all ingredients.
06 - Transfer to serving plates immediately while halloumi remains warm.

# Expert Suggestions:

01 -
  • It delivers restaurant-level flavor and beauty in under thirty minutes with everyday techniques.
  • The contrast between warm, squeaky halloumi and cool, juicy citrus creates a texture experience you crave again and again.
  • Every component can be prepped ahead, making it perfect for weeknight dinners or last-minute guests.
02 -
  • Don't skip draining the halloumi on paper towel, excess oil will make the salad greasy instead of luxurious.
  • Toss the salad just before serving, letting it sit will turn the croutons soggy and dull the vibrant textures.
  • If your blood oranges are very tart, add a tiny drizzle of honey to the dressing to balance the acidity.
03 -
  • Use a serrated knife to segment the blood oranges cleanly, it prevents the fruit from getting crushed and losing its juice.
  • If your halloumi is very salty, soak the slices in warm water for 10 minutes before frying to mellow the flavor.
  • Add a handful of pomegranate seeds just before serving for a pop of color and a sweet-tart burst that plays beautifully with the sumac.
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