Lebanese Fattoush with Halloumi

Servings: 2

Lebanese fattoush is a recipe you’ll find at every Middle Eastern restaurant, and for good reason. You’ll want to bookmark this fresh and bright salad, made with seasonal herbs and vegetables, savory halloumi cheese, and a dash of pomegranate molasses, and make it often for years to come!

INGREDIENTS

3 lettuce leaves, chopped
1 cup parsley leaves
1 cup arugula
1 cup thyme leaves
1 cup purslane leaves
1 medium onion, chopped
2 medium tomatoes, diced
4 radishes, sliced
2 tablespoons extra-virgin olive oil, divided
1 teaspoon pomegranate molasses
Juice of 1 lemon
1 tablespoon ground sumac
1 teaspoon salt
½ teaspoon black pepper
1 cup sliced rennet-free halloumi, sliced into ½-inch pieces

INSTRUCTIONS

1. Place the lettuce, parsley, arugula, thyme, purslane leaves, onion, tomatoes, and radishes in a large bowl.
2. Whisk together 1 tbsp. of the olive oil with the pomegranate molasses, lemon juice, sumac, salt, and pepper in a small bowl.
3. Drizzle a non-stick pan with the remaining tbsp. of olive oil and tilt the pan to coat the bottom with oil.
4. Add the halloumi slices to the pan and set it over medium-high heat.
5. Cook the cheese for 3–4 minutes, until golden brown, then flip and cook for 2–3 minutes more, until golden brown on both sides.
6. Pour the lemon and olive oil mixture into the salad mixture. Toss until combined.
7. Divide the salad between two serving plates and top with the cheese. Serve and enjoy!

NUTRITION • per one serving •

Calories 540 —
Total Fat 39 g 50%
Saturated Fat 15.7 g 79%
Polyunsaturated Fat 2.1 g —
Monounsaturated Fat 8.4 g —
Trans Fat 0.9 g —
Cholesterol 70 mg 23%
Sodium 1790 mg 78%
Total Carbohydrates 28 g 10%
Dietary Fiber 7 g 25%
Total Sugars 13 g —
Protein 26 g 52%
Vitamin A 2658 mcg 166%
Vitamin C 111 mcg 185%
Vitamin D 1 mcg 4%
Potassium 1113 mg 25%
Calcium 887 mg 70%
Iron 7.39 mg 40%

This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here