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Halloumi & quinoa fattoush

 


Method 1

Ingredients

2 brown pittas

torn into pieces

5 tbsp olive oil

2 lemons

juiced

1 garlic clove

crushed

250g block halloumi

sliced

250g microwavable pouch quinoa

350g medium tomatoes

quartered

1 large cucumber

halved, deseeded and sliced

4 spring onions

sliced

½ small bunch mint

chopped

½ small bunch dill

roughly chopped

step 1

Heat the grill to high. Toss the pitta pieces with 1 tbsp oil and spread out onto a baking sheet. Grill for 3-4 mins, turning halfway, until golden and crisp. Set aside to cool.

step 2

Meanwhile, whisk together the remaining oil with the lemon juice and garlic, then season. Heat a large griddle pan or non-stick frying pan over a high heat and cook the halloumi for 1-2 mins on each side or until lightly charred.

step 3

Cook the quinoa following pack instructions, leave to cool, then toss with the tomatoes, cucumber, spring onion, most of the fresh herbs and the dressing. Season to taste. Tip onto a serving plate and top with the halloumi, pitta and remaining herbs.

Method 2

🧀 Halloumi & Quinoa Fattoush

Ingredients (serves 4)

For the salad:

1 cup (170 g) quinoa, rinsed

2 cups (480 ml) water or vegetable broth

1 block (225 g / 8 oz) halloumi cheese, sliced into ½-inch pieces

2 tbsp olive oil, divided

1 romaine lettuce heart, chopped

1 cucumber, diced

2 tomatoes, diced (or 1 cup cherry tomatoes, halved)

1 red bell pepper, diced

4 radishes, thinly sliced

2 spring onions, sliced

½ cup fresh parsley, chopped

¼ cup fresh mint, chopped

1 small pita bread, toasted and torn into bite-sized pieces (optional but traditional)

For the dressing:

3 tbsp extra virgin olive oil

Juice of 1 lemon

1 tbsp pomegranate molasses (or honey + a splash of balsamic as a substitute)

1 tsp sumac (optional but classic for fattoush flavor)

Salt & pepper, to taste

Optional: 1 small garlic clove, finely minced

🥗 Instructions

Cook the quinoa:

Add quinoa and water (or broth) to a saucepan. Bring to a boil, then reduce heat and simmer for 12–15 minutes until fluffy and liquid is absorbed.

Fluff with a fork and set aside to cool slightly.

Prepare the dressing:

In a small bowl or jar, whisk together olive oil, lemon juice, pomegranate molasses, sumac, salt, pepper, and garlic (if using).

Adjust acidity and seasoning to taste.

Grill or pan-fry the halloumi:

Heat a non-stick pan or grill over medium-high heat.

Brush with a little olive oil and cook halloumi slices for 1–2 minutes per side, until golden brown and crisp on the edges.

Assemble the fattoush:

In a large salad bowl, combine quinoa, lettuce, cucumber, tomatoes, pepper, radishes, spring onions, parsley, and mint.

Toss with the dressing until well coated.

Serve:

Top with grilled halloumi slices and toasted pita chips.

Sprinkle a little extra sumac or drizzle more pomegranate molasses on top if desired.

💡 Tips & Variations

Add avocado or chickpeas for extra creaminess or protein.

To make it lighter, skip the pita or bake it instead of frying.

For a vegan version, swap halloumi for grilled tofu or crispy chickpeas.

Serve warm or chilled — it’s great both ways!



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