We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Halloumi fattoush salad
Serves: 4
Total time: 
Photograph by Martin Poole
Halloumi fattoush salad
Recipe by Lucy Jessop
Serves: 4
Total time:
See more recipes
Nutritional information (per serving)
Calories
601Kcal
Fat
41gr
Saturates
22gr
Carbs
40gr
Sugars
9gr
Fibre
3gr
Protein
30gr
Salt
3.7gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 2 pitta breads
- 3 tbsp olive oil, plus extra
- 1 tbsp sumac (optional)
- 1 x 270g pack cherry tomatoes, halved
- 1 x 200g pack radishes, sliced 6 spring onions, sliced
- 2 Little Gem lettuces, shredded
- juice and zest of 1 lemon
- 3 tbsp sweet chilli sauce
- 2 tbsp torn mint leaves
- 2 x 250g packs halloumi
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Open each pitta, tear into pieces and spread on a baking tray. Drizzle with 1 tablespoon oil; sprinkle with 1 teaspoon sumac and some salt. Bake for 5-6 minutes until crisp.
- Meanwhile, put the tomatoes and veg into a bowl. Mix the lemon zest with the sweet chilli sauce in a small bowl; set aside. Stir the remaining oil with the lemon juice, remaining sumac and mint; season. Pour over the salad and toss.
- Heat a griddle pan until very hot. Cut each pack of halloumi into 8 thick slices; brush with the extra oil. Cook the halloumi in batches for 1-2 minutes on each side. Transfer to a plate; pour over the chilli mixture.
- Add the pitta crisps and halloumi to the salad and serve.