Halloumi Blood Orange Fattoush

Experience a vibrant burst of Middle Eastern flavors with this Halloumi Blood Orange Fattoush. This Levantine-inspired salad is a masterclass in contrast, pairing the salty, golden-fried halloumi with the sweet and slightly tart profile of juicy blood oranges. Tossed with crisp sourdough croutons and a medley of fresh greens in a zesty sumac vinaigrette, it is a refreshing and satisfying vegetarian meal.

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The secret to a great Fattoush lies in the balance of textures and the brightness of the dressing. By using fresh herbs like parsley and mint alongside seasonal blood oranges, this salad becomes a centerpiece dish that is as beautiful to look at as it is to eat.

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: Bake the Sourdough Croutons

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: Prepare the Sumac Vinaigrette

In a small bowl, whisk together all dressing ingredients: extra virgin olive oil, lemon juice, red wine vinegar, sumac, pomegranate molasses, salt, and pepper. Set aside.

Step 3: Fry the Halloumi

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: Combine the Greens

In a large salad bowl, combine salad greens, cucumber, cherry tomatoes, radish, and red onion.

Step 5: Assemble the Salad

Add the blood orange slices, the warm fried halloumi, and the toasted sourdough croutons to the bowl.

Step 6: Dress and Serve

Drizzle with the prepared dressing and toss gently to combine. Serve immediately while the halloumi is still warm.

Zusatztipps für die Zubereitung

To elevate the salad further, you can add pitted olives or a handful of toasted nuts for extra flavor and crunch. Ensure you use a high-quality nonstick skillet to get that perfect golden sear on the halloumi without it sticking.

Varianten und Anpassungen

If blood oranges are not in season, regular oranges or even grapefruit can be used as a substitute. For a vegan-friendly version, replace the halloumi cheese with grilled tofu or your favorite vegan feta alternative, and ensure the bread is vegan-compliant.

Serviervorschläge

This Fattoush is best enjoyed immediately after assembly to maintain the crispness of the sourdough and the warmth of the halloumi. It serves four as a light starter or side dish, and can be paired with grilled vegetables or pita bread for a fuller meal.

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This Halloumi Blood Orange Fattoush is more than just a salad; it is a celebration of seasonal ingredients and traditional Middle Eastern spices. Whether served at a dinner party or enjoyed as a quick weekday lunch, its vibrant colors and bold flavors are sure to delight.

Recipe Questions

→ Can I prepare components ahead?

Yes, prepare dressing and vegetables up to 4 hours ahead. Fry halloumi and bake croutons just before serving for optimal texture.

→ What can I substitute for halloumi?

Grilled firm tofu, paneer, or vegan feta work well. For dairy alternatives, try extra-firm tofu seasoned with salt before grilling.

→ Is blood orange essential?

Not necessarily. Regular oranges, grapefruit, or even segmented mandarins provide similar citrus sweetness and vibrant color contrast.

→ How do I store leftovers?

Best enjoyed fresh. Store components separately—dressed greens wilt quickly. Undressed salad keeps 1-2 days refrigerated; add croutons and halloumi when serving.

→ Can I make this gluten-free?

Absolutely. Use gluten-free bread for croutons and ensure all other ingredients are certified gluten-free. The halloumi and vegetables naturally contain no gluten.

→ What's the best way to slice halloumi?

Cut halloumi into 1cm thick slices for even frying. Thicker pieces stay creamier inside, while thinner ones become crispier. Pat slices dry before cooking for better browning.