Fattoush with grilled haloumi

Haloumi

• 2000 gram whole cow milk
• 4 junket rennet tablet (see Tips)
• 250 gram water, plus 1 extra tbsp for dissolving
• 20 gram salt, non iodised

Salad dressing

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

Fattoush

• 2 pita bread
• 2 tablespoon extra virgin olive oil, for brushing and frying
• 200 gram cherry tomato, cut into halves
• 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
• 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
• lemon juice, for drizzling