If you’re a fan of Haloumi, then this is the salad for you. Salty haloumi is balanced perfectly with a zingy za’atar crust and honey glaze.
Roasting the red onions in this salad brings out their natural sweetness which offsets the fragrant tartness of the sumac yoghurt.
I’d suggest adding an extra block of haloumi if you’re serving this as a main or maybe throwing in some chunks of butternut squash with the roasted onions.
Za’atar Crusted Haloumi & Onion Salad
Course: LunchCuisine: Middle EasternDifficulty: Easy4
servings20
minutes40
minutesI’d suggest adding an extra block of haloumi if you’re serving this as a main or maybe throwing in some chunks of butternut squash with the roasted onions.
Ingredients
4 medium onions
olive oil
1 head lettuce such as red leaf, butterhead or arugula
1/2 pomegranate, deseeded
1 tbsp capers or caper berries roughly chopped
1 small handful fresh parsley, leaves chopped
- Sumac Yoghurt
25 ml extra virgin olive oil
100 g Greek yoghurt
l /2 tbsp sumac
1 tsp finely minced garlic
1/2 tsp lemon, zested
- Za’atar Crusted Halloumi
1 block haloumi cheese
2 tbsp za’atar
1 tbsp runny honey
Directions
- Roasted Red Onion Salad
- Preheat the oven to 180ºC. Peel the onions and cut into quarters then place on a baking sheet. Drizzle the slices with olive oil, season with sea salt and black pepper, then roast in the oven for about 30-40 minutes or until softened.
- Sumac Yoghurt
- While the onions are cooking, make the sumac yoghurt by whisking together the olive oil, Greek yoghurt, sumac, garlic and lemon zest. Taste and season with salt and pepper.
- Haloumi & Assembling
- Cut the haloumi lengthways into 2 cm-thick slices. Place the za’atar on a small plate. Drizzle the haloumi with olive oil and press into the za’atar mixture to coat all over.
- Heat a drizzle of olive oil in a large frying pan over a medium heat. Add the haloumi to the pan and cook until golden brown – around 3-4 minutes. Turn the heat down then add the honey in at the very end for 1 minute until the cheese is coated.
- To serve, put the salad leaves in a large bowl. Add the warm onions and the haloumi then toss carefully so the onions don’t fall apart. Serve onto a big platter then top with the sumac yoghurt, pomegranate arils, capers and freshly chopped parsley.
