Lunch

Charred Halloumi & Burnt-Lemon Fattoush with Pomegranate & Green Olive Tapenade

Name: Charred Halloumi & Burnt-Lemon Fattoush with Pomegranate & Green Olive Tapenade
Prep time: 14 min
Cook time: 18 min
Total time: 32 min
Yield: 2 servings
Ingredients: 8 oz halloumi cheese, cut into 4 slices (½-inch thick); 2 cups mixed tender greens (arugula, purslane, romaine hearts); 1 cup fresh herbs torn (mint, parsley, cilantro); 3 oz sourdough bread, cut into irregular 1-inch pieces; 2 tbsp olive oil (for bread and halloumi); ½ cup pitted green olives; 2 tbsp pomegranate molasses; 1 lemon, cut in half; 3 tbsp extra-virgin olive oil (for vinaigrette); 2 tbsp pomegranate seeds; ¼ tsp salt, ⅛ tsp black pepper; 1 tsp sumac (optional garnish)

Halloumi cheese develops a dark golden crust and warm, yielding interior when seared over high heat. A summer salad of crisp greens, herbs, and charred sourdough is dressed with burnt-lemon vinaigrette and crowned with briny olive tapenade and pomegranate arils for sweet-tart pops.

923calper serving 33gprotein 46gcarbs 70gfat 14min prep 18min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this