Halloumi & Quinoa Fattoush

Halloumi & Quinoa Fattoush is a modern twist on the traditional Middle Eastern salad known for its vibrant colors, fresh flavors, and crunchy textures. Imagine a bowl filled with a refreshing medley of ingredients:

crispy halloumi cheese, nutty quinoa, crisp vegetables, herbs, and a tangy dressing, creating a harmonious fusion of Mediterranean and Middle Eastern cuisines.

To start, picture the halloumi cheese—firm, salty, and perfect for grilling or frying. In this dish, the halloumi is typically sliced and either grilled or pan-fried until golden and slightly crispy on the outside while remaining soft and gooey on the inside. This adds a savory depth and a satisfying texture that contrasts beautifully with the other salad components.


Next, envision the quinoa—a protein-packed ancient grain known for its nutty flavor and fluffy texture. Cooked quinoa is added to the salad, providing a hearty base that complements the fresh vegetables and adds nutritional value.

Finally, the salad is garnished with fresh herbs like parsley and mint, which add a fragrant finish and a pop of green color. Some variations might include toasted nuts or seeds for extra crunch and texture.


The resulting Halloumi & Quinoa Fattoush is a feast for the senses—a dish that delights with its bold flavors, contrasting textures, and vibrant colors. 





  • 2 brown pittas, torn into pieces
  • 5 tbsp olive oil
  • 2 lemons, juiced
  • 1 garlic clove, crushed
  • 250g block halloumi, sliced
  • 250g microwavable pouch quinoa
  • 350g medium tomatoes, quartered
  • 1 large cucumber, halved, deseeded, and sliced
  • 4 spring onions, sliced
  • ½ small bunch mint, chopped
  • ½ small bunch dill, roughly chopped


Prepare the Pitta Croutons:Heat the grill to high.Toss the torn pitta pieces with 1 tbsp of olive oil.Spread the pitta pieces out onto a baking sheet.Grill for 3-4 minutes, turning halfway, until golden and crisp.
Set aside to cool.
Make the Dressing:Whisk together the remaining olive oil with the lemon juice and crushed garlic.Season to taste.
Cook the Halloumi:Heat a large griddle pan or non-stick frying pan over high heat.Cook the halloumi slices for 1-2 minutes on each side until lightly charred.
Prepare the Quinoa:Cook the quinoa according to the package instructions.Leave to cool.
Assemble the Salad:In a large bowl, toss the cooled quinoa with the quartered tomatoes, sliced cucumber, sliced spring onions, most of the chopped mint, most of the chopped dill, and the dressing.Season to taste.
Serve:Transfer the quinoa mixture onto a serving plate.Top with the charred halloumi slices, pitta croutons, and the remaining fresh herbs. 


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