Fattoush with Fried Haloumi

Fattoush with Fried Haloumi

The salt draws the moisture out of the vegetables then mixes with the oil and lemon. Toasted bread soaks up the juices. Together with the warm haloumi this is an amazing summer lunch.

1 quantity of Arab Israeli Salad

½ cup Kalamata olives, pitted and roughly chopped

The equivalent of 2 slices of good-quality bread (eg pita, Turkish pide, baguette, ciabatta)

2 Tbsp extra-virgin olive oil

10 g haloumi

Arab Israeli Salad

2 large ripe red tomatoes

2 x 12 cm Lebanese cucumbers

2 medium-sized radishes

1 spring onion

A bunch of flat-leaf parsley

A bunch fresh mint

1 small hot chilli (optional)

4 tsp extra-virgin olive oil

Juice of ½ lemon

1 tsp flaky salt

Chop the first four salad ingredients into very small dice, finely chopping the parsley, mint and chilli. Toss everything together.

Toast or grill the bread until golden brown on both sides with some light charring. Tear into bite-bite sized pieces and toss with the olives into the salad, stirring to allow the bread to soak up the salad juices.

Heat the olive oil in a medium-sized pan over a medium-high heat until the oil shimmers, Cut the haloumi into just under 1cm thick pieces and fry to a dark golden colour, flipping the pieces to brown on both sides. Top the salad with the haloumi and serve immediately.