# Components:
→ Salad Base
01 - 7 oz halloumi cheese, sliced
02 - 2 blood oranges, peeled and sliced into rounds
03 - 7 oz mixed salad greens (romaine, arugula, parsley, mint)
04 - 1/2 cucumber, sliced
05 - 7 oz cherry tomatoes, halved
06 - 4 radishes, thinly sliced
07 - 1 small red onion, thinly sliced
→ Croutons
08 - 2 thick slices sourdough bread, cut into cubes
09 - 2 tbsp olive oil
10 - Pinch of sea salt
→ Sumac Vinaigrette
11 - 3 tbsp extra virgin olive oil
12 - 1 tbsp fresh lemon juice
13 - 1 tbsp red wine vinegar
14 - 1 tsp ground sumac
15 - 1 tsp pomegranate molasses
16 - 1/2 tsp salt
17 - 1/4 tsp black pepper
→ For Frying
18 - 1 tbsp olive oil
# Directions:
01 - Preheat oven to 350°F. Toss sourdough cubes with 2 tbsp olive oil and a pinch of salt. Spread on a baking sheet and bake 8–10 minutes until golden and crisp, turning once halfway through.
02 - In a small bowl, whisk together extra virgin olive oil, lemon juice, red wine vinegar, ground sumac, pomegranate molasses, salt, and black pepper until emulsified. Set aside.
03 - Heat 1 tbsp olive oil in a nonstick skillet over medium heat. Add halloumi slices and fry 1–2 minutes per side until golden brown. Transfer to a plate.
04 - In a large salad bowl, combine mixed salad greens, cucumber, cherry tomatoes, radish, and red onion. Toss gently to distribute evenly.
05 - Add blood orange slices, warm halloumi, and sourdough croutons to the salad. Drizzle with sumac vinaigrette and toss gently to combine. Serve immediately while croutons remain crisp.
