Fatoush Salad with Grilled Halloumi

This lunch hails from the eastern Mediterranean. Fatoush is made with the Lebanese/Syrian equivalent of croutons- small pieces of toasted pitta bread, which soak up the juices of this hyper-fresh salad and provide its body. Squeaky grilled halloumi is the perfect accompaniment.

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Instructions

  1. 1

    Preheat the grill. Toast the pitta breads on both sides until puffed up and starting to crisp. Split in half, brush with olive oil and toast the insides until lightly golden. Break into bite-sized pieces and cool.


  2. 2

    Tip all of the prepared vegetables into a bowl and gently mix with the chopped herbs.


  3. 3

    In a small bowl mix together the lemon juice, remaining olive oil and season well with sea salt and black pepper. Pour over the salad, sprinkle with the sumac and mix to combine. Leave to one side for 30 minutes to let all of the flavours mingle and then serve with hummus and pan fried halloumi.


Ingredients

  • 3 pitta breads
  • 5 tablespoons olive oil
  • 2 little gem lettuces, shredded
  • 1 medium sized cucumber, peeled, deseeded and diced
  • 6 spring onions, trimmed and sliced
  • 200g cherry tomatoes, halved
  • 6 radishes, sliced
  • 1 red pepper, deseeded and roughly chopped
  • 1 green pepper, deseeded and roughly chopped
  • 3 tablespoons flat leaf parsley, chopped
  • 2 tablespoons coriander, chopped
  • 1 lemon, Juiced
  • 2 teaspoons sumac
  • 1 pinch sea salt, to season
  • 1 pinch black pepper, to season

Serves 4

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Recipe published with permission from Meat Free Monday.

Image: copyright 1995 MPL Ltd. Photographer: Debbie Patterson.

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Meat Free Monday

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