String Haloumi and Sumac Salad (Salath Haloumi was Summak)

By Recipe extract from Amina’s Home Cooking by Amina Elshafei, photography by Luisa Brimble, published by Lantern

String Haloumi and Sumac Salad (Salath Haloumi was Summak)

String Haloumi and Sumac Salad (Salath Haloumi was Summak). This salad recipe uses string haloumi to soak up the tart sumac dressing beautifully and looks spectacular on the plate.

This delicious recipe is from MasterChef favourite Amina Elshafei’s new cookbook, Amina’s Home Cooking.

“In Australia, there are many dairy manufacturers now making traditional Middle Eastern dairy products. String haloumi is a perfect example. This lightly salted cheese is eaten fresh, not cooked, and is known as string cheese because the cheese is formed into long thin strands. In this recipe, the haloumi soaks up the tart dressing beautifully and looks spectacular on the plate. String haloumi is available from Middle Eastern grocery stores, but if you can’t find any, use reduced-fat haloumi sliced into long, thin strips instead. This salad is also great served as part of a selection of mezze.”

2 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 teaspoon sumac, plus a little extra, to garnish

150 g string haloumi, pulled apart

3 small radishes, thinly sliced

8 cherry tomatoes, quartered

small handful of flat-leaf parsley leaves, roughly chopped

small handful of mint leaves, roughly chopped

2 tablespoons pomegranate seeds

Combine the olive oil, lemon juice and sumac in a large bowl. Add the separated

strands of haloumi, radish, tomato and herbs.

Toss lightly together to coat all the ingredients with the dressing.

Scatter the pomegranate seeds over the top, sprinkle with extra sumac and serve.

About Amina

Amina Elshafei is blessed with a rich family history – her mum is Korean, and her dad is Egyptian. Join her as she takes you on a unique culinary adventure, exploring the best cuisine from both cultures. Here in her long-awaited cookbook you’ll find recipes for traditional Middle Eastern dishes such as Lamb, Prune and Fig Tagine and Korean staples such as Kimchi, as well as exciting new recipes, such as Sumac-crusted Trout with Heirloom Tomato Salsa and Harissa Chicken. Amina’s mouth-watering multicultural cuisine is a revelation – this is food to share and savour.


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