Fattoush with grilled haloumi

Haloumi

• 2000 g full cream milk
• 4 junket tablets (see Tips)
• 250 g water, plus 1 extra tbsp for dissolving
• 20 g non-iodised salt

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 breads
• 2 tbsp extra virgin olive oil, for brushing and frying
• 200 g cherry tomato, cut into halves
• 2 Lebanese cucumbers (approx. 235 g), deseeded and cut into pieces (2 cm)
• 1 red capsicum (approx. 225 g), deseeded and cut into pieces (2 cm)
• 1 green capsicum (approx. 180 g), deseeded and cut into pieces (2 cm)
• ½ red onion, cut into thin slices
• 4 red radishes, then cut into thin slices
• 7 sprigs fresh flat-leaf parsley, leaves only, torn into pieces
• 7 sprigs fresh coriander, leaves only, torn into pieces
• 1 - 2 pinches sea salt, to taste
• 1 - 2 pinches ground black pepper, to taste
• lemon juice, for drizzling