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

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

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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