# What You 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
# How To Make It:
01 - Preheat oven to 400°F. Toss sourdough cubes with olive oil and sea salt. Spread on baking tray and bake for 8 to 10 minutes until golden and crispy. Transfer to wire rack to cool completely.
02 - Heat non-stick skillet over medium heat. Fry halloumi slices for 2 to 3 minutes per side until golden brown. Place on paper towels to drain briefly.
03 - In large salad bowl, combine mixed greens, diced cucumber, halved cherry tomatoes, sliced red onion, sliced radishes, and blood orange segments.
04 - In small bowl, whisk together extra virgin olive oil, fresh lemon juice, pomegranate molasses, sumac, ground black pepper, and sea salt until emulsified.
05 - Add warm fried halloumi and sourdough croutons to salad bowl. Drizzle dressing over salad and gently toss until evenly coated. Serve immediately while halloumi remains warm.
