Photo by Denys Gromov on Pexels
Lebanese Fattoush with Chickpeas and Halloumi
Crisped pitta with chickpeas and halloumi is mixed with cucumber, tomatoes, red onion, mint, parsley, lemon and olive oil.
- 2 pieces pitta bread
- 150 g halloumi cheese
- 400 g tinned chickpeas
- 1 large cucumber
- 3 medium tomatoes
- ½ medium red onion
- 100 g mixed salad leaves
- 20 g fresh mint
- 30 g fresh parsley
- 2 pieces lemon
- 60 ml olive oil
- 10 g sumac
- 1 tbsp pomegranate molasses
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C
- Step 2
Cut pitta bread into bite-sized pieces, drizzle with olive oil and bake for 8 minutes until crispy
- Step 3
Drain and rinse chickpeas
- Step 4
Slice halloumi into 1cm thick pieces
- Step 5
Dice cucumber and tomatoes, thinly slice red onion
- Step 6
Roughly chop mint and parsley
- Step 7
Heat 15ml olive oil in pan, fry halloumi for 2 minutes each side until golden
- Step 8
Make dressing by whisking lemon juice, remaining olive oil, sumac, and pomegranate molasses
- Step 9
In large bowl, combine salad leaves, cucumber, tomatoes, onion, herbs, and chickpeas
- Step 10
Add crispy pitta pieces and toss with dressing
- Step 11
Top with grilled halloumi and serve immediately
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