Fattoush Salad with Marinated Olive Haloumi

Serves 4

15 minutes preparation

6 minutes cooking

Ingredients
  • 2 x 180g Riverina Dairy Marinated Olive Haloumi
  • 2 tomatoes, finely chopped
  • ½ red onion, finely chopped
  • 1 green capsicum, finely chopped
  • 1 cucumber, finely chopped
  • ¼ bunch fresh continental parsley, leaves chopped
  • ¼ bunch fresh coriander, leaves chopped
  • ¼ cup Kalamata olives
  • ¼ cup green olives
  • 2 pita bread
Dressing
  • ¼ cup olive oil
  • 2 tbsp lemon juice
  • 1 small garlic clove, crushed
  • 1 teaspoon sumac (optional)

Fattoush salad with Marinated Olive Haloumi

    1. Make the dressing by combining all ingredients in a small bowl. Set aside to infuse.
    2. Combine the tomato, onion, capsicum, cucumber, herbs and olives in a large bowl.
    3. Preheat frying pan to medium-high heat and toast the pita bread. Tear into bite-sized pieces and add to the salad.
    4. Slice the haloumi into 1cm slices and fry for 1-2 minutes each side until golden.
    5. Drizzle dressing over the salad toss to combine. Serve and top with golden haloumi.
Fattoush Salad with Marinated Olive Haloumi
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