Summer Fattoush Salad with Honey, Sumac Halloumi

This Week

2 Dec - 8 Dec

Summer Fattoush Salad with Honey, Sumac Halloumi

Our take on the Levantine fattoush salad! Pita bread is toasted in spices and garlic until golden brown with crispy cos lettuce, cucumber, tomatoes and olives topped with pickled onions a herby vinaigrette and sweet and salty honey, sumac halloumi.

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Meal Prep Guide

‍Prepare the pickled onions (store in a glass jar in the fridge)

Ingredients

1 red onion (finely sliced)
½ cup water
½ cup red wine vinegar, apple cider vinegar or white wine vinegar
2 tsp sugar
1 tsp salt

Method

Add the sliced red onion to a glass jar.
In a small saucepan add the water, vinegar, sugar and salt‍.
Bring to a boil and then remove from the heat.
Pour the boiling vinegar mixture over the onions and let sit for at least an hour before putting the lid on and placing it in the fridge.

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Make the pita chips (store in an airtight container in the pantry)

Ingredients

2 regular pita bread (roughly torn into bite-sized pieces)
1 clove garlic (crushed)
1 tsp dried oregano
2 tsp sumac
Salt and pepper
2-3 Tbsp olive oil

Method

Preheat the oven to 200 degrees, fan bake.
Place the torn pita bread on a lined baking tray.
Add the olive oil, garlic, sumac, dried oregano and salt and pepper to a small bowl, and mix well to combine.
Pour this mixture over the pita bread and toss well to coat. Pop in the oven to cook for 10-15 minutes until golden brown; allow to cool completely before storing in an airtight container.

Make the herby vinaigrette (store in a glass jar in the fridge)

Ingredients

¼ cup olive oil
3 Tbsp red wine vinegar
2 Tbsp mint (finely chopped)
2 Tbsp coriander (finely chopped)

Method

To make the vinaigrette add all ingredients into a small jar and shake well to combine.

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Tips

Make sure each piece of pita is coated in the olive oil, and spice mixture. We find this best to do using our hands.
*This salad has toasted pittas in it – If you didn’t buy them, you could always make a 1/4 – 1/2 batch of flatbreads for this salad. Cook them as per the recipe then place them into the oven as you would if they were pittas and toast until crisp.
You’ll be making enough Pickled Onions for this salad and also 003. Cauliflower Salad.

Shortcuts

Swap out the pickled onion for some finely sliced red onion.

Shortcuts

Vegetables

Add some chopped capsicum.
Swap out the coriander for parsley.
Add some avocado.

Protein

Swap out the halloumi for some grilled chicken.

Ingredients

Pita chips

2 regular pita bread (roughly torn into bite-sized pieces)
1 clove garlic (crushed)
1 tsp dried oregano
2 tsp sumac
Salt and pepper
2-3 Tbsp olive oil

Herby vinaigrette

¼ cup olive oil
3 Tbsp red wine vinegar
2 Tbsp mint (finely chopped)
2 Tbsp coriander (finely chopped)

Honey, sumac halloumi

190g halloumi (sliced)
2 tsp honey
1 tsp sumac
Olive oil/butter

Salad

120g baby cos (1 bag)
250g cherry tomatoes, 1 punnet (sliced in half)
½ cucumber (sliced)
½ cup black or kalamata olives
Pickled onions

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Method

Preheat the oven to 200 degrees, fan bake.
Prepare the pickled onions.
Place the torn pita bread on a lined baking tray.
Add the olive oil, garlic, sumac, dried oregano, salt and pepper to a small bowl, and mix well to combine.
Pour this mixture over the pita bread and toss well to coat. Pop in the oven to cook for 10-15 minutes until golden brown; set aside to cool.
To make the vinaigrette add all ingredients into a small jar and shake well to combine.
Heat a little butter or olive oil in a fry pan over medium heat and add the halloumi, then sprinkle over the sumac. Cook for 1-2 minutes on either side until golden brown.
Remove from the heat and stir through the honey, tossing the halloumi to make sure every piece is coated in the melted honey.
Time to assemble the salad, add the cos to a large platter or salad bowl, add the tomatoes, cucumber and olives, pour over the dressing and toss well. Top with pita chips, pickled onions and halloumi.