Fatoush Salad with Grilled Halloumi
By Meat Free Monday
Published on 20 April 2022
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.Time and servings
45 minsTotal time
4Servings
40 minsPrep time
5 minsCooking time
Ingredients
- 5 tablespoons of olive oil
- 1 cucumber, peeled, deseeded and diced
- 3 pitta breads
- 2 little gem lettuces, shredded
- 200 g of cherry tomatoes, halved
- 6 radishes, sliced
- 1 red pepper, deseeded and roughly chopped
- 1 green pepper, deseeded and roughly chopped
- 3 tablespoons of flat leaf parsley, chopped
- 2 tablespoons of coriander, chopped
- 1 lemon, Juiced
- 2 tsps of sumac
- 6 spring onions, trimmed and sliced
Method
Step 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.Step 2
Tip all of the prepared vegetables into a bowl and gently mix with the chopped herbs.Step 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.