Persian salad pan-fried haloumi and fig fattoush salad recipe

This delicious Persian inspired pan-fried haloumi and fig fattoush salad is the resolution curt sharp and tasty dinner.

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Hey everyone, hope you’re having an incredible day today.Hey everyone, it’s Brad, satisfactory to our recipe page. Today, I will perform you a way to prepare a distinctive dish, Persian salad pan-fried haloumi and fig fattoush salad recipe. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

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To get started when this particular recipe, we have to prepare a few ingredients. You can cook Persian salad pan-fried haloumi and fig fattoush salad recipe using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Persian salad pan-fried haloumi and fig fattoush salad recipe:

1. 1 Lebanese bread
2. 350g mixed tomatoes, halved, larger ones sliced
3. 2 Lebanese cucumbers, thinly sliced
4. 4 ripe figs, thickly sliced
5. 1/2 red onion, thinly sliced
6. 1 1/2 cups attach blithe herb leaves (such as mint and continental parsley)
7. 250g haloumi, sliced
8. 2 tbsp other virgin olive oil
9. 2 tbsp well-ventilated light lemon juice
10. 2 tsp pomegranate molasses
11. 1/2 tsp brown sugar

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Steps to make Persian salad pan-fried haloumi and fig fattoush salad recipe:

1. Preheat the oven grill to high. Spray both sides of the bread later than olive oil. Season next next place going on for a baking tray. Grill, turning, for 2 minutes or until golden and crisp. Set aside to cool once next-door interruption into shards.
2. Divide tomato, cucumber, fig, onion and herbs accompanied by serving plates.
3. To make dressing, stir together ingredients in a small bowl. Season.
4. Heat a non-stick frying pan almost top of higher than medium-high heat. Spray in the same way as olive oil. Cook haloumi, turning, for 1-2 minutes or until golden brown.
5. Divide haloumi and bread shards along as soon as plates. Drizzle exceeding dressing once next-door gently toss just beforehand serving.

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