Halloumi Blood Orange Fattoush (Print version)

Crispy halloumi meets juicy blood oranges in this vibrant Middle Eastern salad with sumac dressing and golden croutons.

# 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 including romaine, arugula, parsley, and mint
04 - 1 small cucumber, diced
05 - 8 cherry tomatoes, halved
06 - 1/2 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 - 1/4 teaspoon ground black pepper
16 - 1/4 teaspoon sea salt

# Cooking Steps:

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

# Expert Advice:

01 -
  • The warm halloumi creates a creamy contrast against crisp vegetables and juicy citrus in a way that feels both comforting and surprising.
  • It comes together in under 30 minutes, which means you can serve something restaurant-quality without spending your evening in the kitchen.
  • The sumac dressing carries a subtle tang that makes every ingredient taste more like itself, with no heavy mayo or vinegar overpowering the freshness.
02 -
  • Halloumi's melting point is much higher than other cheeses, which is why it fries instead of melts, but it will still turn rubbery if you cook it too long—medium heat and 2–3 minutes per side is your sweet spot.
  • Pomegranate molasses and sumac aren't optional shortcuts; they're what differentiate this from every other green salad you've ever made, so don't skip them or try to substitute without tasting as you go.
03 -
  • Don't walk away while the halloumi is frying; those 5 minutes are crucial, and you want to catch it at peak golden color rather than turning it dark or letting it sit until it hardens.
  • If you can't find pomegranate molasses, make a quick substitute by reducing pomegranate juice on low heat until it becomes syrupy, or mix regular pomegranate juice with a squeeze of lemon and a tiny pinch of sugar to approximate the flavor.
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