Fattoush Salad With Fried Haloumi Recipe
Ingredients
| Green peppers | 2 To taste, deseeded | |
| Cucumber | 1/2 , diced | |
| Ripe tomatoes | 4 , diced | |
| Red onion | 1 , finely chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Parsley | 2 Tablespoon, chopped | |
| 1 tablespoon each chopped mint and coriander | ||
| 2 pitta breads | ||
| Olive oil | 4 Tablespoon | |
| 125 g (4 oz) haloumi, sliced | ||
| Extra virgin olive oil | 6 Tablespoon (LEMON DRESSING:) | |
| Lemon juice | 2 Tablespoon (LEMON DRESSING:) | |
| Water | 1 Tablespoon (LEMON DRESSING:) | |
| Sugar | 1/4 Teaspoon (LEMON DRESSING:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Combine the peppers, cucumber, tomatoes, onion, garlic and herbs in a large bowl.
Make the dressing by whisking together all the ingredients, season to taste, then toss with the salad until well coated.
Griddle or grill the pitta bread until it is toasted, tear it into bite-sized pieces and add to the salad.
Stir well and leave to infuse for at least 20 minutes.
Heat the oil in a frying pan and fry the haloumi slices on both sides for 2-3 minutes until they are golden and softened.
Serve with the salad.
Make the dressing by whisking together all the ingredients, season to taste, then toss with the salad until well coated.
Griddle or grill the pitta bread until it is toasted, tear it into bite-sized pieces and add to the salad.
Stir well and leave to infuse for at least 20 minutes.
Heat the oil in a frying pan and fry the haloumi slices on both sides for 2-3 minutes until they are golden and softened.
Serve with the salad.
Chef
