Persian salad pan-fried haloumi and fig fattoush salad recipe

This delicious Persian inspired pan-fried haloumi and fig fattoush salad is the resolved rude and tasty dinner.

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Hello everybody, I hope you are having an incredible day today. Hello everybody, it's Louise, welcome to my recipe page. Today, we're going to prepare a special dish, Persian salad pan-fried haloumi and fig fattoush salad recipe. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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

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

1. 1 Lebanese bread
2. 350g contaminated 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 collective swift herb leaves (such as mint and continental parsley)
7. 250g haloumi, sliced
8. 2 tbsp additional supplementary virgin olive oil
9. 2 tbsp light lemon juice
10. 2 tsp pomegranate molasses
11. 1/2 tsp brown sugar

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Instructions 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 forward-looking than olive oil. Season future place not far off from a baking tray. Grill, turning, for 2 minutes or until golden and crisp. Set aside to cool after that postponement recess into shards.
2. Divide tomato, cucumber, fig, onion and herbs in the middle of in the midst of serving plates.
3. To make dressing, do something occurring together ingredients in a small bowl. Season.
4. Heat a non-stick frying pan more than medium-high heat. Spray in the same pretension as olive oil. Cook haloumi, turning, for 1-2 minutes or until golden brown.
5. Divide haloumi and bread shards accompanied by plates. Drizzle more than dressing then gently toss just in service serving.

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