Ima’s Haloumi Fattoush with Arabian Salad

Ima’s Haloumi Fattoush with Arabian Salad

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 5, 2017.
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Guest Chef Yael Shochat from Ima

Ingredients

HALOUMI FATTOUSH

  • 200g Turkish pide
  • 200g haloumi cheese

ARABIAN SALAD

  • 2 tomatoes
  • ½ telegraph cucumber
  • 2-3 radishes
  • ¼–½ red onion
  • ½ chilli (optional, seeds removed if you prefer less heat)
  • 30g Kalamata olives
  • 1 pack mixed mint and parsley (reserve a few leaves to garnish)
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil

TO SERVE

  • Reserved mint and parsley leaves, roughly torn
  • ½ chilli, finely sliced (optional, seeds removed if you prefer less heat)

Steps

  1. BBQ hot plate to medium-high (if using).
  2. Dice bread 2cm and toss in a medium bowl with a drizzle of oil and season with salt. Heat a drizzle of oil in a large fry-pan on medium heat. Toast bread, in pan, for 4–5 minutes, turning regularly, until golden and toasted. Remove from pan and set aside to cool slightly.
  3. Prepare salad veggies. Finely dice tomatoes, cucumber, radishes, onion and chilli (if using). Place all in a large bowl.
  4. Roughly chop olives, mint leaves and parsley leaves and stalks (reserve a few leaves to garnish). Place all in bowl with vegetables, along with lemon juice and olive oil. Season well with salt and pepper and toss to combine.
  5. Cut haloumi, on the short end, into 1cm-thick slices then cut each slice into two. Wipe out same pan used for bread and heat a drizzle of oil on medium-high heat.
  6. Cook haloumi for about 1 minute each side, until golden. Remove from pan and set aside on a plate lined with a paper towel. Toss croutons through salad just before serving.
  7. divide Arabian salad between plates and top with haloumi. Garnish with reserved herbs and chilli (if using).

Nutritional Information

Energy 2766 kj
661 kcal
Protein 29.0g
Carbohydrate 50.8g
Fat 37.8g