Halloumi Blood Orange Fattoush

Experience a vibrant Middle Eastern-inspired masterpiece with this Halloumi Blood Orange Fattoush. This salad is a celebration of contrasting textures and bold flavors, featuring golden-fried halloumi, juicy blood orange segments, and crispy sourdough croutons. Tossed in a zesty sumac dressing, it offers a refreshing yet hearty meal that is perfect for any occasion.

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This Fattoush stands out with its modern touch, replacing traditional pita with sourdough and adding seasonal citrus. The warm, charred cheese melts slightly into the cool greens, creating a gourmet experience in the comfort of your own kitchen.

Ingredients

• Salad
• 200 g halloumi cheese, sliced into 1 cm thick pieces
• 2 blood oranges, peeled and segmented
• 150 g mixed salad greens (e.g., romaine, arugula, parsley, mint)
• 1 small cucumber, diced
• 8 cherry tomatoes, halved
• ½ small red onion, thinly sliced
• 2 radishes, thinly sliced
• Croutons
• 2 thick slices sourdough bread, cut into cubes
• 2 tbsp olive oil
• Pinch of sea salt
• Dressing
• 3 tbsp extra virgin olive oil
• 1½ tbsp fresh lemon juice
• 1 tbsp pomegranate molasses
• 1 tsp sumac
• ¼ tsp ground black pepper
• ¼ tsp sea salt

Instructions

Step 1

Preheat oven to 200°C (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; set aside to cool.

Step 2

In a non-stick skillet over medium heat, fry the halloumi slices for 2–3 minutes per side until golden brown. Drain briefly on a paper towel.

Step 3

In a large salad bowl, combine salad greens, cucumber, cherry tomatoes, red onion, radishes, and blood orange segments.

Step 4

In a small bowl, whisk together olive oil, lemon juice, pomegranate molasses, sumac, black pepper, and salt to make the dressing.

Step 5

Add the fried halloumi and sourdough croutons to the salad bowl. Drizzle with dressing and gently toss to combine.

Step 6

Serve immediately while the halloumi is still warm.

Zusatztipps für die Zubereitung

To ensure the halloumi gets a perfect golden crust without sticking, always use a high-quality non-stick skillet. Use a sharp knife and chopping board to prep the vegetables finely, ensuring every bite has a mix of all ingredients. If you are preparing this in advance, keep the croutons and dressing separate until the moment of serving to maintain maximum crunch.

Varianten und Anpassungen

For an extra layer of crunch, you can add toasted pistachios or walnuts. If blood oranges are not in season, regular oranges or pink grapefruit make excellent substitutes. For those who enjoy a bit more tang, a handful of pomegranate seeds can be used as a colorful garnish.

Serviervorschläge

Serve this salad immediately while the halloumi is still warm for the best textural contrast. It pairs beautifully with a crisp white wine, such as Sauvignon Blanc. This recipe contains approximately 340 calories per serving and includes milk and gluten, so be sure to check labels for specific dietary requirements.

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This Halloumi Blood Orange Fattoush is a feast for the senses. With its vibrant ruby citrus and golden-charred cheese, it is sure to become a favorite in your healthy recipe rotation. Enjoy the fresh, zesty flavors of the Middle East right at home!

Recipe Questions

→ Can I prepare halloumi ahead of time?

Halloumi is best served fresh while still warm and crispy. You can slice the cheese and prepare the vegetables and dressing up to 4 hours ahead. Fry the halloumi just before serving to maintain its golden crust and tender interior.

→ What can I substitute for blood oranges?

Regular oranges, pink grapefruit, or even cara cara oranges work beautifully as alternatives. The blood orange's distinctive color and sweet-tart flavor add visual appeal, but other citrus fruits maintain the dish's bright character.

→ Is this dish suitable for meal prep?

The components can be prepped separately—store the dressing, croutons, fried halloumi, and chopped vegetables in airtight containers. Assemble just before eating to prevent the croutons from becoming soggy and the halloumi from losing its warmth.

→ How do I know when halloumi is perfectly fried?

The halloumi is ready when it develops a deep golden-brown crust on each side, typically 2–3 minutes per side over medium heat. The cheese should feel firm to the touch but still yield slightly when pressed, with a tender, creamy interior.

→ What herbs work best in this fattoush?

A mix of parsley and mint provides authentic Middle Eastern flavor, but fresh dill, basil, or cilantro can complement the citrus notes. Use tender herbs and add them just before tossing to prevent wilting.

→ Can I make this gluten-free?

Substitute sourdough bread with gluten-free bread cubes or simply omit the croutons for a lighter version. The halloumi and blood oranges remain the star ingredients, providing plenty of texture and flavor on their own.