Fattoush salad with halloumi

• 2 flatbreads
• 3 tbsp olive oil
• Salt
• 1 lettuce, chopped
• 3 tomatoes, diced (or 12-15 cherry tomatoes, halved)
• 1 cucumber
• cut into half moons
• 5 radishes, thinly sliced
• 2 shallots, thinly sliced (or 3 green onions, chopped)
• ¼ cup parsley, chopped
• ¼ cup mint, chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 clove garlic, pressed or grated
• 1 tsp sumac
• 2 tsp pomegranate molasses
• 1 tsp sugar
• ½ tsp salt
• black pepper
• 1 package halloumi
• 2 tsp olive oil
• 1 tsp sumac

Instructions

1. Break the flatbreads into small bite-sized pieces. Heat a large pan over medium heat, and add 3 tablespoons of olive oil. Once the oil is shimmering, add the pita bread. Fry briefly until browned, tossing frequently. Transfer the fried pita chips to the paper-towel-lined plate to drain. Season with salt and pepper. Put the pan aside, you will use it again.
2. Whisk 3 tbsp olive oil, 2 tbsp lemon juice, 2 garlic cloves, pressed or grated, 1 tsp sumac, 2 tsp pomegranate molasses, 1 tsp sugar, 1/2 tsp salt, and some black pepper in a small bowl.
3. Combine chopped lettuce, diced tomatoes, cucumber half moons, cucumber half moons, radish slices, shallots slices, chopped parsley, chopped mint, in a bowl.
4. Slice the cheese into 1 cm thick slices. Brush each side of the slices with a little olive oil. Sprinkle with the sumac.
5. Heat the same pan from the flatbread on medium heat. Place the cheese in the pan and cook each side for 2-3 minutes, or until the cheese is golden brown. Halloumi will release water before it starts to brown.
6. Dress the salad with most of the dressing. Place the grilled cheese over the salad. Finish with the remaining dressing. You can also sprinkle with extra herbs if desired.