GRILLED HALLOUMI FATTOUSH

Grilled Halloumi Fattoush image

Provided by Justin Chapple

Time 30m

Yield 4 servings

Number Of Ingredients 15

1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
3 tablespoons fresh lemon juice
1 tablespoon toasted sesame seeds
1 teaspoon dried oregano
1 teaspoon Aleppo-style pepper or 1/4 teaspoon crushed red pepper flakes, plus more for serving
Kosher salt and freshly ground black pepper
3 cups pita chips (5 ounces)
One 15-ounce can chickpeas, rinsed and drained
1 romaine lettuce heart, torn or chopped
4 Campari tomatoes, cut into wedges
2 Persian cucumbers, sliced
1 small red onion, thinly sliced
1 pound halloumi cheese, sliced lengthwise 1/2 inch thick
1 1/2 cups mix picked herbs, such as mint and dill, torn
Kosher salt and freshly ground black pepper

Steps:

For the dressing: Whisk together the oil, lemon juice, sesame seeds, oregano and Aleppo-style pepper in a small bowl. Season with salt and pepper.
For the salad: Combine the pita chips, chickpeas, lettuce, tomatoes, cucumbers and onions in a large bowl. Add the dressing and toss well. Let stand while you grill the cheese.
Prepare a grill or grill pan for medium-high heat. Clean and lightly oil the grill grates.
Brush the halloumi with oil and grill, turning once or twice, until lightly charred on the outside and just softened, about 4 minutes total. Transfer to a plate.
Fold the herbs into the salad and season to taste with more salt and pepper if desired. Transfer the salad to plates or a platter. Top with the grilled halloumi and serve.