Fattoush with Halloumi, Crispy Croutons and Sumac

Fattoush is a classic Lebanese bread salad where crisp vegetables and toasted croutons come together in a tangy dressing. We've given this version a Mill & Mortar twist with hot honey-glazed halloumi and an extra sprinkle of Sumac - a combination that adds sweetness, heat, and character to the dish. Perfect as a light meal or a vibrant side dish for summer gatherings.

Sumac is a vibrant, ruby-red spice with a tangy, lemon-like flavor that brings a bright, refreshing twist to countless dishes. In Middle Eastern cooking, it's often used to add a subtle acidity to salads, grilled meats, and dips - making it the perfect companion to the fresh, crunchy vegetables in this fattoush salad.

Salad:
1 romaine lettuce, roughly chopped
½ cucumber, cut into wedges
200 g cherry tomatoes, quartered
½ red onion, thinly sliced
1 red bell pepper, diced
1 handful fresh mint, roughly chopped
1 handful fresh parsley, roughly chopped

Crispy Croutons:
150 g day-old bread, torn into rustic pieces
2 tbsp olive oil
1 tsp Sumac
½ tsp flaky salt

Hot Honey Halloumi:
200 g halloumi, cut into smaller pieces
1 tbsp olive oil
2 tbsp honey
½ tsp chili flakes (adjust to taste)

Dressing:
3 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
½ tsp Sumac
Salt and pepper

Tear or cut the day-old bread into rustic chunks, toss with olive oil, sumac, and salt, and bake in the oven at 180°C (350°F) for 8-10 minutes until crispy and golden.

Chop the vegetables into bite-sized pieces and roughly chop the herbs.

Fry the halloumi in a hot pan with olive oil until golden. Immediately toss with honey and chili flakes to glaze the cheese in the sweet and spicy hot honey.

Whisk together the dressing ingredients and toss with the salad, vegetables, and herbs. Top with crispy croutons and hot honey halloumi – and serve right away.

Enjoy!