# What You Need:
→ Salad
01 - 7 oz halloumi cheese, sliced into 3/8 inch thick pieces
02 - 2 blood oranges, peeled and segmented
03 - 5.3 oz mixed salad greens (romaine, arugula, parsley, mint)
04 - 1 small cucumber, diced
05 - 8 cherry tomatoes, halved
06 - 1/2 small red onion, thinly sliced
07 - 2 radishes, thinly sliced
→ Croutons
08 - 2 thick slices sourdough bread, cut into cubes
09 - 2 tablespoons olive oil
10 - Pinch of sea salt
→ Dressing
11 - 3 tablespoons extra virgin olive oil
12 - 1.5 tablespoons fresh lemon juice
13 - 1 tablespoon pomegranate molasses
14 - 1 teaspoon sumac
15 - 1/4 teaspoon ground black pepper
16 - 1/4 teaspoon sea salt
# How To Make It:
01 - Preheat oven to 400°F. Toss sourdough cubes with olive oil and sea salt. Spread on a baking sheet and bake for 8-10 minutes until golden and crispy. Cool completely before use.
02 - Heat a non-stick skillet over medium heat. Fry halloumi slices for 2-3 minutes per side until golden brown. Transfer to paper towels to drain briefly.
03 - In a large salad bowl, combine salad greens, diced cucumber, halved cherry tomatoes, sliced red onion, sliced radishes, and blood orange segments.
04 - In a small bowl, whisk together extra virgin olive oil, lemon juice, pomegranate molasses, sumac, black pepper, and sea salt until emulsified.
05 - Add fried halloumi and cooled croutons to the salad bowl. Drizzle with dressing and gently toss to combine all ingredients.
06 - Plate immediately while halloumi is still warm for optimal texture and temperature contrast.
