Fattoush with grilled haloumi

Haloumi

• 2000 g whole milk
• 4 junket rennet tablet (see Tips)
• 1 tbsp water for dissolving
• 20 g salt, non iodised

Salad dressing

• 1 garlic clove
• 60 g extra virgin olive oil
• 40 g lemon juice (approx. 1 lemon)
• 1 - 2 tsp sumac to taste
• ¼ tsp sugar (optional)

Fattoush

• 2 pita bread
• 2 Lebanese cucumber (approx. 235 g), deseeded and cut into pieces (2 cm)
• 1 red bell pepper (approx. 225 g), deseeded and cut into pieces (2 cm)
• 1 green pepper (approx. 180 g), deseeded and cut into pieces (2 cm)
• ½ red onion cut into thin slices
• 4 radish, red then cut into thin slices
• 200 g cherry tomato cut into halves
• 7 sprig flat-leaf parsley leaves only, torn into pieces
• 7 sprig cilantro, fresh leaves only, torn into pieces
• 1 - 2 pinch sea salt to taste
• 1 - 2 pinch black pepper, ground to taste
• 1 tablespoon extra virgin olive oil for frying
• lemon juice for drizzling