Halloumi and Artichoke Salad with Sumac Yoghurt
This is a weekday staple for us. Don't feel like you have to stick to the ingredients or quantities too much, swap the nuts or herbs out for whatever you have in already.
15g pine nuts
1 block of good quality halloumi
80g butterhead lettuce
180g baby cucumbers
2 spring onions (white and green parts)
174g flame grilled artichokes
Handful of parsley, finely chopped
Small handful of fresh mint, roughly chopped
50g chickpeas (optional)
Extra virgin olive oil
Salt and Pepper
For the dressing
100g plain yoghurt
1 tsp lemon juice.
½ tsp sumac
½ tsp runny honey
2 tbsp extra virgin olive oil
Sea salt and white pepper
Start by toasting the pine nuts in a frying pan until golden but not burnt. Set aside for later.
Next make the dressing for the salad, by combining the yoghurt, lemon juice, sumac, honey and extra virgin olive oil. Season with sea salt and white pepper then stir well to combine. Set aside for later.
Slice the halloumi into even portions and place into a frying pan on a medium heat. Fry the halloumi until golden brown on both sides.
Whilst the cheese cooks, add the lettuce, cucumbers, spring onions, finely chopped parsley and mint to a large bowl. If you're using chickpeas, then you can add them at this stage too. Drizzle over a little extra virgin olive oil, season with salt and pepper and give the salad a toss.
Plate the salad and drizzle over the dressing. Sprinkle the Za'atar over the yoghurt just before serving.