Fattoush Salad with Halloumi and Coriander Pesto Dressing

On the table in 20mins

Serves 4



  • 225g Halloumi, cubed
  • 2 tbsp. extra virgin olive oil
  • 4 juicy tomatoes, roughly chopped
  • 1 red onion, finely sliced
  • ½ cucumber, seeds removed and chopped
  • 2 baby gem lettuce, trimmed and roughly chopped
  • ½ jar Sacla’ Coriander Pesto
  • Juice of ½ lemon
  • Salt and black pepper
  • Handful mint leaves, torn
  • Handful flat leaf parsley, roughly chopped
  • 1 pinch sumac


  1. Heat a griddle pan over high heat. Toss the Halloumi in olive oil then add to the pan. Cook for 1-2-minutes or until the underside is beginning to char. Turn and cook the other side
  2. In a large serving bowl add the tomatoes, onion, cucumber and lettuce and stir in the Coriander Pesto. Add the remaining olive oil, lemon juice and season well
  3. Toss in the herbs, add the Halloumi, and scatter over the sumac.

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