Halloumi & Quinoa Fattoush Recipe
Introduction
This Halloumi & Quinoa Fattoush is a vibrant and refreshing twist on a classic Middle Eastern salad. Combining crispy pitta, tangy lemon dressing, and charred halloumi, it’s perfect for a light lunch or a healthy dinner.
Ingredients
- 2 brown pittas, torn into pieces
- 5 tbsp olive oil
- 2 lemons, juiced
- 1 garlic clove, crushed
- 250g block halloumi, sliced
- 250g microwavable pouch quinoa
- 350g medium tomatoes, quartered
- 1 large cucumber, halved, deseeded and sliced
- 4 spring onions, sliced
- ½ small bunch mint, chopped
- ½ small bunch dill, roughly chopped
Instructions
- Step 1: Heat the grill to high. Toss the pitta pieces with 1 tbsp of olive oil and spread them out on a baking sheet. Grill for 3-4 minutes, turning halfway, until golden and crisp. Set aside to cool.
- Step 2: Whisk together the remaining 4 tbsp olive oil with the lemon juice and crushed garlic. Season with salt and pepper to taste.
- Step 3: Heat a large griddle pan or non-stick frying pan over high heat. Cook the halloumi slices for 1-2 minutes on each side until lightly charred. Remove and set aside.
- Step 4: Cook the quinoa according to pack instructions. Once cooked, leave it to cool slightly.
- Step 5: In a large bowl, combine the cooked quinoa, tomatoes, cucumber, spring onions, most of the chopped mint and dill, and the lemon dressing. Toss well and season to taste.
- Step 6: Transfer the salad to a serving plate and top with the grilled halloumi, crispy pitta pieces, and the remaining fresh herbs.
Tips & Variations
- For extra crunch, add toasted pine nuts or walnuts to the salad.
- Swap quinoa for couscous or bulgur wheat if preferred.
- Try adding pomegranate seeds for a burst of sweetness and color.
- Use fresh lemon zest in the dressing for added brightness.
Storage
Store any leftover salad components separately in airtight containers in the fridge for up to 2 days. Reheat the halloumi briefly in a pan or microwave to bring back its softness. The crispy pitta is best served fresh, but can be re-crisped in the oven if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad in advance?
You can prepare the quinoa and dressing ahead of time, but keep the pitta and halloumi separate until serving to maintain their texture.
What can I use if I don’t have halloumi?
Firm feta or grilled paneer can be good alternatives, though the texture and flavor will differ slightly.
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Halloumi & Quinoa Fattoush Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing Halloumi & Quinoa Fattoush salad featuring crispy grilled pitta pieces, charred halloumi slices, fresh vegetables, and a zesty lemon garlic dressing. This Middle Eastern-inspired dish combines nutritious quinoa with fresh herbs and a crunchy texture, perfect for a light lunch or dinner.
Ingredients
Pitta and Dressing
- 2 brown pittas, torn into pieces
- 5 tbsp olive oil, divided
- 2 lemons, juiced
- 1 garlic clove, crushed
Halloumi and Quinoa
- 250g block halloumi, sliced
- 250g microwavable pouch quinoa
Salad Vegetables and Herbs
- 350g medium tomatoes, quartered
- 1 large cucumber, halved, deseeded and sliced
- 4 spring onions, sliced
- ½ small bunch mint, chopped
- ½ small bunch dill, roughly chopped
Instructions
- Prepare and Grill Pitta: Preheat your grill to high. Toss the torn pitta pieces with 1 tablespoon of olive oil, then spread them evenly on a baking sheet. Grill for 3-4 minutes, turning halfway through, until they are golden and crisp. Remove and set aside to cool.
- Make Lemon Garlic Dressing: In a small bowl, whisk together the remaining 4 tablespoons of olive oil with the freshly squeezed lemon juice and crushed garlic clove. Season with salt and pepper to taste. Set aside to allow flavors to meld.
- Cook and Char Halloumi: Heat a large griddle pan or non-stick frying pan over high heat. Add the sliced halloumi and cook for 1-2 minutes on each side until they develop a light golden char. Remove from heat.
- Cook Quinoa: Cook the microwavable pouch of quinoa according to the package instructions. Once cooked, allow it to cool to room temperature.
- Assemble Salad: In a large bowl, combine the cooled quinoa with the quartered tomatoes, sliced cucumber, spring onions, most of the chopped mint and dill, and the prepared lemon garlic dressing. Toss gently to combine and season with additional salt and pepper as needed.
- Serve: Transfer the quinoa salad onto a serving plate. Top with the charred halloumi slices, grilled pitta pieces, and sprinkle the remaining fresh herbs over the top for garnish. Enjoy immediately for the best texture.
Notes
- Use fresh herbs generously to enhance the flavor and freshness of the salad.
- If microwavable quinoa is unavailable, cook regular quinoa according to package instructions and cool before using.
- The grilled pitta can be substituted with toasted pita chips for extra crispness.
- For a vegan version, replace halloumi with grilled tofu or a plant-based cheese alternative.
- Adjust lemon and garlic in the dressing according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Middle Eastern
Keywords: Halloumi, Quinoa, Fattoush, Middle Eastern Salad, Grilled Cheese, Healthy Salad, Vegetarian Dinner
