Fattoush with Grilled Halloumi
A single portion of Lebanese cooking, ready in 19 minutes. Vegetarian. About 870 kcal and 40 g protein.
Per portion
Calories from protein 18%, carbs 36%, fat 46%. Estimated from the ingredients.
Roughly £3.70 a portion.
Method
- 1
Toast or fry the pitta until crisp, then tear into pieces.
- 2
Fry the halloumi slices in a dry pan for 2 minutes each side until golden.
- 3
Toss the salad leaves, tomato, cucumber, radish and spring onion with the mint.
- 4
Cut a wedge from the lemon and keep it back, then whisk the oil, the juice from the rest of the lemon, most of the sumac and the pomegranate molasses for the dressing, and toss through the salad.
- 5
Season to taste, then top with the halloumi and pitta chips, sprinkle with the remaining sumac and serve with the lemon wedge.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/fattoush-with-grilled-halloumi/
