Crispy potato, carrot, halloumi and harissa fatteh
- Published: 2 Oct 19
- Updated: 18 Mar 24
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.
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Serves 4 -
Hands-on time 20 min, oven time 40 min
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Recipe from September 2019 Issue
Nutrition
Nutrition: per serving
- Calories
- 599kcals
- Fat
- 36.2g (10g saturated)
- Protein
- 23.6g
- Carbohydrates
- 39.9g (16.9g sugars)
- Fibre
- 9.6g
- Salt
- 1.9g
delicious. tips
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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