Halloumi and Fattoush Salad

Drizzle 2 tbsp olive oil in the bottom of a Suvie pan followed by the quartered halloumi. Place pan in the bottom zone of Suvie.

Chop or tear pita into bite-sized pieces and place in another Suvie pan. Drizzle the pita pieces with 2 tbsp olive oil and sprinkle with a pinch of salt. Place pita in the top zone of Suvie. Input settings, and cook now or schedule.

Cook: Bottom Zone: Roast at 450°F for 15 minutes. Top Zone: Roast at 450°F for 10 minutes.

After the cook, remove pans from Suvie and set aside to cool slightly.

Place 4 tbsp olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, ½ tsp oregano, ½ tsp sumac, ½ tsp cumin, and a pinch of granulated sugar in a large bowl, whisking to combine.

Place 1 cup halved tomatoes, 1 cup diced cucumber, 1 sliced shallot, and ¼ cup parsley leaves in the bowl with the dressing. Chop or tear 4-5 mint leaves and add to the bowl. Once the pita pieces are toasted, add to the bowl, and toss to combine the fattoush salad. Season to taste with salt and pepper.

Divide fattoush between 4 plates, top with halloumi, and serve.