Haloumi with fattoush
The sign of a really good haloumi cheese is the ‘squeak’ as you bite it. So chew slowly and enjoy the dinner music!
1 small, thinly sliced
2 large, vine-ripened
2 medium, chopped
2 individual, toasted, torn
180 g, thickly sliced
- Preheat oven to 180°C or 160°C fan-forced. Place pita bread on a baking tray and bake for 5 minutes or until crisp. Cool (see tip).
- Combine onion, juice, oil and sumac in a large bowl. Stir to combine. Set aside for 10 minutes. Add tomato, cucumber and toasted pita and toss fattoush to combine.
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook haloumi for 1–2 minutes each side or until golden. Divide fattoush among plates and serve topped with haloumi.
TIPS: Toasted pita can be stored in an airtight container for up to 2 weeks.Haloumi is a salty, chewy cheese that holds its shape when grilled or fried. It is available in the cheese section of most supermarkets. Store in brine once opened.Sumac is a purple-red spice with a tangy lemon flavour that is popular in Greek and Middle Eastern cuisine. It is available in the spice aisle of most supermarkets.Haloumi should be cooked just before serving, it becomes tough as it cools. Pitta can be toasted in the oven or under a preheated grill, store in an airtight container for up to 2 weeks.