Strawberry Fattoush Salad with Grilled Halloumi & Vegetable Seasoning Pita Chips

A fresh, colorful, and crunchy Les Savoureux-style fattoush salad, perfect for summer. Our Vegetable Seasoning is ideal in this recipe thanks to the sumac, which brings that slightly lemony flavor typical of a classic fattoush.

Quantity: 4 meal-sized servings or 6 side servings
Storage: 1 to 2 days in the fridge, ideally without the pita chips to keep them crispy
Preparation: about 20 minutes
Cooking: 10 minutes

Seasoning used

Les Savoureux Vegetable Seasoning

Ingredients

For the savory pita chips

2 pita breads, cut into wedges or pieces
2 tbsp olive oil
1 to 2 tsp Vegetable Seasoning
1 pinch of salt, to taste

For the salad

1 romaine lettuce, roughly chopped
2 Lebanese cucumbers, cut into half-moons
1 cup cherry tomatoes, halved
6 to 8 strawberries, sliced
3 to 4 radishes, thinly sliced
2 green onions, finely chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
200 g halloumi, sliced
1/2 cup pomegranate seeds, optional

For the lemony dressing

1/4 cup olive oil
Juice of 1 lemon
1 tbsp apple cider vinegar or red wine vinegar
1 tbsp maple syrup
1 to 2 tsp Vegetable Seasoning
1 small garlic clove, finely grated
Salt and pepper, to taste

For the lemony yogurt cream, optional

1/2 cup plain Greek yogurt
1 tsp Vegetable Seasoning
A drizzle of lemon juice
A drizzle of olive oil

Preparation

Preheat the oven to 375°F. Place the pita pieces on a baking sheet, drizzle with olive oil, add the Vegetable Seasoning and a pinch of salt, then mix well. Bake for 8 to 10 minutes, or until the pita chips are golden and crispy. Set aside.

In a hot pan, grill the halloumi slices for about 1 to 2 minutes on each side, until nicely golden. Cut into pieces and set aside.

In a small bowl, whisk all the dressing ingredients together until smooth and well combined.

In a large salad bowl, combine the romaine lettuce, cucumbers, cherry tomatoes, strawberries, radishes, green onions, parsley, and mint. Add the dressing and toss well to coat.

For an even more gourmet touch, mix all the ingredients for the lemony yogurt cream and spread it at the bottom of the plates before adding the salad.

Top with grilled halloumi, crispy pita chips, and pomegranate seeds, if desired. Serve immediately to enjoy the freshness and crunch at their best.