A hearty vegetarian fattoush topped with warm, salty grilled halloumi cheese.
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Preheat your oven to 375°F (190°C). Tear the pita bread into bite-sized pieces, toss with a drizzle of olive oil and a pinch of salt, and bake for 10-12 minutes until golden and crispy.
In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses, sumac, and dried oregano to create the dressing.
Chop the romaine lettuce, halve the cherry tomatoes, slice the cucumber into semi-circles, and thinly slice the radishes.
In a large salad bowl, combine the chopped vegetables and fresh mint leaves, tossing them gently to mix.
Slice the halloumi cheese into 1/2-inch thick slabs and pat them dry with a paper towel to ensure a good sear.
Heat a grill pan or non-stick skillet over medium-high heat. Grill the halloumi slices for 2 minutes per side until charred grill marks appear and the cheese is softened.
Pour the dressing over the vegetables and toss well. Add the toasted pita chips and toss again just before serving to maintain their crunch.
Divide the salad into bowls and top each portion with the warm grilled halloumi slices. Serve immediately.
