Halloumi Blood Orange Fattoush

My kitchen smelled like citrus and salt the afternoon I stumbled onto this salad, honestly by accident. I'd bought blood oranges on impulse at the market, then found a block of halloumi hiding in the back of my fridge, and suddenly I was frying cheese like it was a revelation. The combination of warm, squeaky halloumi against cold juicy orange and that punch of sumac just clicked in a way that made me stop and actually taste what I was eating instead of rushing through lunch.

I made this for a friend who'd been skeptical about halloumi until that moment, and watching her face when she bit into a piece was worth every second of prep work. She went back for seconds before everyone had even sat down, which in my experience is the highest compliment a salad can get.

Ingredients

• Halloumi cheese, 200g sliced 1 cm thick: This is your salad's warm backbone, and the thickness matters because you want it to get golden and squeaky, not thin and rubbery. Look for halloumi that feels firm and smells clean, and don't skip the non-stick skillet or it'll stick.
• Blood oranges, 2 peeled and segmented: Their deep crimson juice and slightly tart sweetness transform this from a simple salad into something that feels special. If blood oranges aren't in season, regular oranges work but you lose some of that dramatic color and complexity.
• Mixed salad greens, 150g (romaine, arugula, parsley, mint): The mix of textures and flavors here matters more than using just one green, especially since mint and parsley add a subtle freshness that plays beautifully against the warm cheese.
• Cucumber, 1 small diced: Keeps things cool and crisp, and the water content balances the richness of the fried halloumi.
• Cherry tomatoes, 8 halved: They add sweetness and visual brightness, so choose ones that actually taste like something if you can.
• Red onion, ½ small thinly sliced: Raw red onion gives a sharp bite that cuts through everything else, preventing the salad from feeling heavy.
• Radishes, 2 thinly sliced: They add a peppery crunch that most people don't expect but immediately notice once it's there.
• Sourdough bread, 2 thick slices cut into cubes: Day-old bread works better than fresh because it's drier and crisps up faster without burning. Don't use wimpy supermarket bread here.
• Olive oil, 2 tbsp for croutons, 3 tbsp for dressing: Use something you actually like tasting because it's doing real work in both components. Extra virgin matters most for the dressing where you taste it straight.
• Sea salt and black pepper: Season everything deliberately rather than assuming your salt is salt, because it changes the entire character of the dressing.
• Fresh lemon juice, 1½ tbsp: Freshly squeezed, not bottled, because the difference is genuinely noticeable in something this simple.
• Pomegranate molasses, 1 tbsp: This is the secret ingredient that sounds fancy but is just concentrated pomegranate juice. It's tart and deep in a way regular vinegar isn't, and it's worth keeping in your pantry.
• Sumac, 1 tsp: A lemony spice that tastes like sunshine tastes like something, bright and slightly astringent. It's worth seeking out because nothing else quite replaces it.

Instructions

Prepare your croutons first:

Preheat the oven to 200°C (400°F), then toss your sourdough cubes in olive oil and sea salt until they're coated but not swimming in oil. Spread them on a baking tray in a single layer and bake for 8–10 minutes, shaking the tray halfway through so they toast evenly on all sides and develop that deep golden color.

Get the halloumi golden:

Heat a non-stick skillet over medium heat and fry your halloumi slices for 2–3 minutes per side until they're golden brown and starting to blister, listening for that satisfying sizzle. Transfer them to a paper towel briefly to let any excess oil drain, but serve them while they're still warm and squeaky.

Build your salad base:

In a large salad bowl, combine all your greens, cucumber, cherry tomatoes, red onion, radishes, and blood orange segments, being gentle so you don't bruise anything. The bowl should look colorful and abundant before you even add the warm elements.

Make the dressing:

In a small bowl, whisk together your olive oil, lemon juice, pomegranate molasses, sumac, black pepper, and salt until everything is combined and the spices are distributed evenly. Taste it and adjust the seasoning because dressing is where your personal preference really matters.

Bring it all together:

Add the warm halloumi and crispy croutons directly to the salad bowl, then drizzle the dressing over everything. Toss gently but thoroughly so every leaf gets coated, then serve immediately because the contrast between warm and cold is half the magic.

Pin It

There's something about eating this salad that makes you slow down and notice things, the way the warm cheese squeaks against your teeth, how the citrus juice mingles with pomegranate molasses to create this complex sweet-tart thing. It stopped being just a side dish for me and started being the reason I sat down at the table in the first place.

The Magic of Sumac

Sumac is one of those ingredients that sounds intimidating until you taste it, and then you wonder why it isn't in every dressing you make. It's lemony and slightly tangy without actually being an acid, which means it brightens the salad without making it feel vinegary or one-note. I started keeping a jar in my spice cabinet after this recipe because it's become something I reach for constantly, not just for Middle Eastern dishes but for roasted vegetables and even simple grilled fish.

Why This Salad Feels Different

Most salads live in the realm of healthy obligation, something you eat because you should. This one transcends that by combining warm and cold, crispy and juicy, rich and acidic in ways that feel genuinely exciting rather than virtuous. The halloumi is the star that gives the whole thing permission to be indulgent, and somehow that makes everything taste better.

Make It Your Own

The foundation of this salad is solid, but the details are where you make it speak to your own taste. I've learned to taste as I go, adjusting the lemon and pomegranate molasses depending on the sweetness of the blood oranges and my own mood. Some days I add toasted pistachios for extra crunch, other times I throw in pomegranate seeds for tartness and visual drama.

• Toast a handful of pistachios or walnuts in a dry skillet for 2–3 minutes if you want to add nuttiness and extra texture.
• Pomegranate seeds scattered on top add bursts of tartness and look beautiful, especially if you're serving this to people you want to impress.
• If blood oranges aren't available, regular oranges work fine, or try pink grapefruit for something slightly less sweet and more sophisticated.

Pin It

This salad has become one of those recipes I keep coming back to, the kind that makes you feel clever for putting it together and humble at how simple it actually is. Serve it with something crisp and cold to drink, then sit down and actually taste what you made instead of rushing through it.

Recipe FAQs

→ Can I prepare the components ahead of time?

You can prepare the dressing, chop vegetables, and segment oranges up to 4 hours ahead. Store them separately in the refrigerator. Fry the halloumi and toast the bread just before serving for the best texture and temperature contrast.

→ What can I use instead of blood oranges?

Regular navel oranges work beautifully as a substitute. Pink grapefruit offers a similar color profile with slightly more tartness. Even mandarin segments can provide a sweeter alternative while maintaining the citrus element.

→ How do I prevent halloumi from becoming rubbery?

Use a non-stick skillet over medium heat and avoid overcrowding the pan. Cook just 2–3 minutes per side until golden brown—no need to overcook. The goal is a crispy exterior while keeping the interior soft and squeaky.

→ Is this dish suitable for meal prep?

The dressed salad is best enjoyed immediately, but you can prep components separately for up to 2 days. Store the dressing in a jar, keep vegetables in an airtight container, and fry fresh halloumi when ready to assemble.

→ Can I make this gluten-free?

Simply replace the sourdough bread with gluten-free bread cubes or omit croutons entirely. Double-check that your pomegranate molasses is certified gluten-free, though most brands naturally are. The rest of the ingredients are naturally gluten-free.