Enjoy this salad on its own or as a side. Photo / Babiche Martens

The Thing That Makes This Fattoush Salad So Good? Extra Halloumi

Halloumi is in its full glory in this fresh, tangy salad that's hearty enough on its own

This is a simple fresh salad that can be enjoyed anytime. Adding freshly fried halloumi to any salad makes it just that much better. Serve this as a meal on its own or alongside a barbecued chicken and baked potato.

Serves 4

2 cups rustic torn bread
2 Tbsp olive oil
4 tomatoes
1 Lebanese or ½ telegraph cucumber
1 cup corn from cob, cooked
1 cup chopped parsley
200g halloumi
Freshly ground pepper

1 Tbsp olive oil
1 Tbsp balsamic or chardonnay vinegar

1. Heat an oven to 180C. Place the bread on a baking dish, toss in the oil then bake for 15 minutes or until golden. Remove and cool.

2. Roughly chop the tomatoes and place in a colander. Sprinkle with a little salt, leaving for 10 minutes to allow any excess juice to drip. Cube the cucumber, remove the corn from the cob and place into a bowl. Add the tomatoes and parsley.

3. Cut the halloumi into 2cm cubes and fry in a hot pan for 30 seconds each side to brown. Add to the salad with the dressing.

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New Zealand Herald

New Zealand Herald

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