Crispy potato, carrot, halloumi and harissa fatteh
- September 2019
- Serves 4
- Hands-on time 20 min, oven time 40 min
A plateful of rainbow goodness, this vibrant fatteh salad with a twist makes a perfect midweek dinner option.
Looking for more halloumi recipes? Here’s our collection of squeaky cheese recipes.
- Vegetarian recipes
- 36.2g (10g saturated)
- 39.9g (16.9g sugars)
If you want, leave out the potato skins and toss 3-4 sliced pitta breads with the oil and nigella seeds instead; add to the tin for the last 8 minutes of the cooking time.
Fatteh is a Levantine layered salad, usually made using flatbread, but here using crunchy potato skins.
Nigella seeds, also known as kalonjig or black onion seeds, have a bitter peppery onion flavours and are used in Middle Eastern and Eastern European cookery.
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