Pin Experience a vibrant explosion of Levantine flavors with this Halloumi Blood Orange Fattoush. This colorful salad balances the salty richness of golden-fried halloumi with the bright acidity of seasonal blood oranges, all tied together by a zesty sumac-infused dressing and the crunch of toasted sourdough.
Pin Whether you are looking for a sophisticated lunch or a side dish that steals the show, this salad delivers on both texture and taste. The freshness of the mint and parsley in the mixed greens provides a fragrant backdrop to the more intense flavors of the fried cheese and citrus rounds.
Ingredients
- Salad Base: 200 g halloumi cheese (sliced), 2 blood oranges (peeled and sliced into rounds), 200 g mixed salad greens (romaine, arugula, parsley, mint), 1/2 cucumber (sliced), 200 g cherry tomatoes (halved), 4 radishes (thinly sliced), 1 small red onion (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, 1 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 1 tsp ground sumac, 1 tsp pomegranate molasses, 1/2 tsp salt, 1/4 tsp black pepper
- For Frying: 1 tbsp olive oil
Instructions
- Step 1
- Preheat oven to 180°C (350°F). Toss sourdough cubes with 2 tbsp olive oil and a pinch of salt. Spread on a baking sheet and bake 8–10 minutes until golden and crisp, turning once.
- Step 2
- In a small bowl, whisk together all dressing ingredients. Set aside.
- Step 3
- Heat 1 tbsp olive oil in a nonstick skillet over medium heat. Add halloumi slices and fry 1–2 minutes per side until golden brown. Transfer to a plate.
- Step 4
- In a large salad bowl, combine salad greens, cucumber, cherry tomatoes, radish, and red onion.
- Step 5
- Add blood orange slices, warm halloumi, and sourdough croutons.
- Step 6
- Drizzle with dressing and toss gently to combine. Serve immediately.
Zusatztipps für die Zubereitung
To ensure the halloumi achieves a perfect golden crust without sticking, pat the slices dry with a paper towel before placing them in the hot oil. For the croutons, use day-old sourdough as it crisps up more effectively than fresh bread.
Varianten und Anpassungen
If blood oranges are unavailable, standard Navel oranges or even grapefruit can be used as a substitute. For extra texture, consider adding a handful of pitted Kalamata olives or toasted pine nuts. For a vegan version, swap the halloumi for grilled tofu or a high-quality vegan feta alternative.
Serviervorschläge
This Fattoush should be served immediately after assembly to maintain the crispness of the sourdough croutons and the warmth of the halloumi. It serves as a complete vegetarian meal or pairs exceptionally well with grilled lamb or roasted chicken.
Pin This Halloumi Blood Orange Fattoush is more than just a salad; it is a celebration of fresh ingredients and bold Levantine traditions. Enjoy the harmony of textures and the bright, zesty notes that make every bite satisfying.
Recipe Questions
- → Can I prepare halloumi fattoush ahead of time?
Prepare the dressing and chop vegetables up to 4 hours ahead. Fry halloumi and make croutons just before serving to maintain their texture and warmth.
- → What can I substitute for blood oranges?
Regular oranges, grapefruit segments, or even mandarins work well. The blood oranges add beautiful color and slightly berry-like sweetness, but any citrus provides similar brightness.
- → How do I prevent halloumi from getting rubbery?
Don't overcook—fry just 1-2 minutes per side until golden. Use medium-high heat to create a crisp exterior while keeping the interior soft and melty.
- → Is this salad suitable for meal prep?
Store components separately: dressing in a jar, vegetables in one container, halloumi and croutons in another. Assemble just before eating for optimal texture.
- → What's the best way to slice halloumi?
Cut halloumi into slices about 1cm thick. Thinner slices may become too salty and dry, while thicker pieces take longer to develop that golden crust.
- → Can I make this vegan?
Replace halloumi with grilled tofu, tempeh, or vegan feta. Marinate the alternative in lemon juice and olive oil before cooking for extra flavor depth.