Pomegranate Fattoush With Grilled Halloumi
A vibrant Levantine bread salad elevated with tangy pomegranate molasses and golden, salty grilled halloumi cheese.
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Ingredients
- 2 large rounds Pita bread, torn into bite-sized pieces
- 250 grams Halloumi cheese, sliced into 1/2 inch thick rectangles
- 1 large head Romaine lettuce, chopped
- 1 medium English cucumber, diced
- 1 cup Cherry tomatoes, halved
- 1/2 cup Pomegranate seeds (arils)
- 4 tablespoons Extra virgin olive oil
- 2 tablespoons Pomegranate molasses
- 1 tablespoon Lemon juice
- 1 tablespoon Dried sumac
- 1/4 cup Fresh mint leaves, chopped
- 4 whole Radishes, thinly sliced(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Toss the pita pieces with 1 tablespoon of olive oil and a pinch of salt, then bake for 8-10 minutes until golden and crispy.
- 2
In a small bowl, whisk together the remaining 3 tablespoons of olive oil, pomegranate molasses, lemon juice, sumac, and a pinch of salt to create the dressing.
- 3
In a large salad bowl, combine the chopped romaine, cucumber, tomatoes, radishes, and fresh mint.
- 4
Heat a non-stick grill pan or skillet over medium-high heat. Pat the halloumi slices dry with a paper towel.
- 5
Grill the halloumi for 1-2 minutes per side until distinct char marks appear and the cheese is softened.
- 6
Add the toasted pita chips to the vegetable bowl and pour the dressing over the top, tossing thoroughly to coat.
- 7
Top the salad with the warm grilled halloumi slices and garnish generously with pomegranate seeds.
- 8
Serve immediately while the halloumi is warm and the pita is still crunchy.
Nutrition per Serving
415
Calories
18g
Protein
32g
Carbs
26g
Fat
5g
Fiber
12g
Sugar
890mg
Sodium
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