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Fattouche Salad with Will Studd Selected Odysseus  Haloumi and Pomegranate with Sumac Dressing

Try out the incredible flavours of the quick and easy dish at home.


  • 1 pita bread

  • Olive oil for cooking

  • Salt and freshly ground black pepper

  • 1 vine-ripened tomato, cut into chunks

  • 1 small cucumber, diced

  • 1/2 red capsicum, diced

  • 1 bunch baby beetroots, cooked and peeled

  • 1 baby cos, roughly chopped

  • Handful of roughly chopped parsley

  • 1/2 pomegranate

  • 200g haloumi

  • Handful of shredded mint

  • 1/2 lemon

  • 2 tsp pomegranate molasses

  • 1 tbsp extra virgin olive oil

  • 1/2 tsp sumac


  • 1.

    Preheat oven to 180ÂșC.

  • 2.

    Tear pita bread into pieces, toss with olive oil and salt and pepper and bake for 10 minutes or until crispy. Set aside to cool.

  • 3.

    Prepare salad by placing cut tomato, cucumber, capsicum, beetroot, cos, and parsley into a bowl.

  • 4.

    Remove pomegranate seeds from the flesh, rinse and add to the salad.

  • 5.

    Heat a heavy-based frypan over a medium-high eat and once hot add haloumi cut into slices and pan-fry on both sides until golden brown. Once brown, remove from the heat. Place in a small bowl and toss with mint and lemon juice, allow to cool slightly.

  • 6.

    Add haloumi to the salad along with pomegranate molasses, extra virgin olive oil, salt, pepper and sumac. Toss to combine and serve immediately.

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