Grilled Halloumi and Legume Salad | Les Filles Fattoush

For a Syrian woman, putting cheese in a salad is not something that comes naturally.

But after seeing it everywhere here, I eventually gave in! Topped with grilled halloumi, this legume salad becomes a complete and satisfying meal, perfect for a nourishing lunch. In the dressing, cumin and Aleppo pepper pair beautifully with the halloumi.

Salad ingredients:

• 1 can (540 ml) cooked chickpeas

• 1 can (540 ml) cooked white beans

• 1 can (540 ml) cooked kidney beans

• 1 can (540 ml) corn kernels, or the equivalent amount of frozen corn

• 6 green onions, sliced

• 2 yellow bell peppers, diced

• 1 red bell pepper, diced

• 90 g (2 cups) curly parsley, finely chopped

• 200 g halloumi cheese, cut into cubes

Dressing ingredients:

• 180 ml (¾ cup) olive oil

• 60 ml (¼ cup) lemon juice

• 60 ml (¼ cup) apple cider vinegar

• 1 tbsp Aleppo pepper

• ½ tbsp ground cumin

• 1 tsp salt

Preparation:

1. In a large salad bowl, combine the chickpeas, white beans, kidney beans, corn, green onions, bell peppers, and parsley. Set aside.

2. In a skillet over medium-high heat, grill the halloumi for about 1 minute on each side. Set aside.

3. Prepare the dressing. In a separate bowl, whisk all the ingredients together with a fork.

4. Pour the dressing over the salad and top with the grilled halloumi.