Dinner

Halloumi & Quinoa Fattoush Recipe

ByBen Miller November 2, 2025November 2, 2025

Introduction

This Halloumi & Quinoa Fattoush is a fresh, vibrant twist on a classic Middle Eastern salad. Combining crispy pitta, tangy lemon dressing, and grilled halloumi, it’s a satisfying and nutritious meal perfect for any season.

A white plate on a white marbled surface holds a colorful grilled halloumi salad. The base layer is a mix of small quinoa grains and chopped green leafy herbs. On top, there are slices of red cherry tomatoes, halved cucumber pieces, and green pepper slices scattered evenly. Grilled halloumi cheese pieces with clear dark brown grill marks are placed on the top in three groups, showing a golden brown color and slightly crispy texture. There are also small broken pieces of crispy flatbread spread lightly over the salad, adding a crunchy texture. A silver spoon is placed next to the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 brown pittas, torn into pieces
5 tbsp olive oil
2 lemons, juiced
1 garlic clove, crushed
250g block halloumi, sliced
250g microwavable pouch quinoa
350g medium tomatoes, quartered
1 large cucumber, halved, deseeded and sliced
4 spring onions, sliced
½ small bunch mint, chopped
½ small bunch dill, roughly chopped

Instructions

Step 1: Heat the grill to high. Toss the torn pitta pieces with 1 tablespoon of olive oil and spread them out on a baking sheet. Grill for 3-4 minutes, turning halfway through, until golden and crisp. Set aside to cool.
Step 2: Meanwhile, whisk together the remaining 4 tablespoons of olive oil with the lemon juice and crushed garlic. Season with salt and pepper to taste.
Step 3: Heat a large griddle pan or non-stick frying pan over high heat. Cook the halloumi slices for 1-2 minutes on each side, or until lightly charred. Remove from heat.
Step 4: Cook the quinoa according to the package instructions. Once cooked, leave it to cool slightly.
Step 5: In a large bowl, toss the cooled quinoa with the tomatoes, cucumber, spring onions, most of the chopped mint and dill, and the lemon dressing. Season again to taste.
Step 6: Transfer the salad to a serving plate. Top with the grilled halloumi, crispy pitta pieces, and the remaining fresh herbs. Serve immediately.

Tips & Variations

For extra crunch, you can toast the pitta pieces in the oven instead of grilling.
Swap fresh dill and mint for parsley or coriander if preferred.
Add a handful of chopped radishes or bell peppers for extra color and crunch.
Use grilled chicken or chickpeas to make this salad more filling.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the pitta pieces separate to maintain their crispness. Reheat halloumi briefly in a pan or enjoy cold. The salad is best served fresh as the dressing may soften the pitta over time.

How to Serve

A white oval plate with a fresh salad layered with a base of light beige quinoa mixed with green herbs, scattered around the edges. On top, there are bright green cucumber slices, leafy greens, and halved red tomatoes adding vibrant color. Grilled halloumi cheese pieces with clear dark brown grill marks are layered over the vegetables, giving a golden yellow and caramelized texture. Crumbled light brown crispy pieces are sprinkled evenly across the dish, adding a crunchy texture. The plate is placed on a white marbled surface, with a silver spoon beside the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular quinoa instead of microwavable?

Yes, you can cook regular quinoa on the stove following the package instructions. Just allow it to cool completely before assembling the salad.

Is halloumi suitable for vegetarians?

Yes, halloumi is a vegetarian-friendly cheese made from sheep’s or goat’s milk and does not contain animal rennet if labeled accordingly, making it a great protein choice for vegetarians.