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Pan-Fried Halloumi with Fattoush Salad


Recipe Info

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

A quick and delicious Lebanese meal, adapted from Anthony Worrall Thompson’s Fast Family Food


  • 1 large pitta bread, halved horizontally, then cut into wedges
  • 4 tablespoon(s) extra virgin olive oil
  • 1 clove garlic
  • cucumber
  • 2 good tomatoes, seeded and roughly cut
  • 1 red onion, halved then thinly sliced
  • bunch of flat-leaf parsley, leaves only
  • teaspoon(s) sweet paprika
  • 60 mL lemon juice
  • salt and pepper
  • grams halloumi cheese, cut into 8 slices
  • teaspoon(s) ground cumin


Step 1

Preheat oven to 170°C. Place the pita wedges on a flat oven tray and cook until crisp – about 8 minutes. Drizzle with a little olive oil and rub gently with the garlic.

Step 2

Meanwhile toss together the cucumber, tomatoes, red onion, parsley and paprika. Combine two tablespoons of the oil with the lemon juice, s & p, then crush the garlic and add it to the dressing.

Step 3

Heat a frying pan with the remaining oil, then sprinkle the cheese with cumin and fry the slices until golden on both sides for about 6 minutes.

Step 4

Toss the salad with the crisp pitta and the dressing. Place on four plates and top each with two slices of halloumi.

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