Halloumi Blood Orange Fattoush (Print Version)

Golden-fried halloumi and blood orange segments with crispy croutons in zesty sumac dressing.

# What You'll Need:

→ Salad

01 - 7 oz halloumi cheese, sliced into 3/8 inch thick pieces
02 - 2 blood oranges, peeled and segmented
03 - 5.3 oz mixed salad greens such as romaine, arugula, parsley, and mint
04 - 1 small cucumber, diced
05 - 8 cherry tomatoes, halved
06 - ½ 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 - 1½ tablespoons fresh lemon juice
13 - 1 tablespoon pomegranate molasses
14 - 1 teaspoon sumac
15 - ¼ teaspoon ground black pepper
16 - ¼ teaspoon sea salt

# Directions:

01 - Preheat oven to 400°F. Toss sourdough cubes in olive oil and sea salt. Spread on a baking tray and bake for 8 to 10 minutes until golden and crispy. Remove and set aside to cool.
02 - In a non-stick skillet over medium heat, fry the halloumi slices for 2 to 3 minutes per side until golden brown. Transfer briefly to a paper towel to drain.
03 - In a large salad bowl, combine salad greens, cucumber, cherry tomatoes, red onion, radishes, and blood orange segments.
04 - In a small bowl, whisk together olive oil, lemon juice, pomegranate molasses, sumac, black pepper, and salt until emulsified.
05 - Add the fried halloumi and sourdough croutons to the salad bowl. Drizzle with dressing and gently toss to combine. Serve immediately while the halloumi is still warm.

# Expert Tips:

01 -
  • The warm halloumi stays creamy inside while the edges get golden and crisp, then melts just slightly when it hits the cold salad.
  • Blood oranges give you a subtle bitterness that plays beautifully against the salty cheese and tangy sumac dressing—it's more interesting than regular citrus.
  • Everything comes together in under 30 minutes, yet tastes like you've spent half the day thinking about it.
  • It's vegetarian, naturally elegant, and works equally well for a casual lunch or as a starter that impresses.
02 -
  • Don't slice the halloumi too thin or it will fry unevenly and break apart; 1 cm is the sweet spot where the outside crisps while the inside stays creamy.
  • The pomegranate molasses makes all the difference—regular balsamic or vinegar alone will make the dressing taste thin and one-dimensional, so don't skip it.
  • If you dress the salad more than a few minutes before serving, the greens will wilt and the croutons will soften; make it right before people sit down.
03 -
  • Make your croutons the morning of if you want—they'll stay crisp in an airtight container and actually get better with time as they dry out slightly.
  • Slice everything for the salad ahead of time and store it separately in containers; assembly becomes a five-minute job when people are hungry and you're running late.
  • A crisp white wine like Sauvignon Blanc is the perfect pairing—the acidity echoes the pomegranate molasses and sumac, making the whole meal feel intentional.
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