This heat sheet-pan salad takes inspiration from fattoush, with a seasonally applicable forged of roasted squash, cabbage, and purple onion. Then comes the child bait: Crispy pita chips so scrumptious and straightforward that it’s best to positively toast further. And Halloumi, a feta-like salty brined Cypriot cheese that’s usually grilled, however when roasted turns into golden brown and pillowy comfortable. End it with cider vinegar, which provides complicated sweetness, and sumac, the tart spice that’s important in traditional fattoush.
Tbsp. extra-virgin olive oil, divided
garlic cloves, finely chopped
tsp. kosher salt
tsp. Aleppo-style pepper
small head of purple cabbage (about 10 oz.), reduce into 1" items
medium purple onion, reduce into 8 wedges by means of root finish
massive pita bread, break up into 2 layers, reduce or torn into 1½"–2" items
oz. Halloumi cheese, reduce into 1" items
Tbsp. apple cider vinegar
tsp. floor sumac
Mint sprigs (for serving)Ingredient Information
Halloumi cheese may be discovered at Greek markets, pure and specialty meals shops, and a few supermarkets. Sumac is offered at Center Jap markets, specialty meals shops, and on-line.
Preheat oven to 425°. Coat a rimmed baking sheet with 1 Tbsp. oil. Combine garlic, salt, Aleppo-style pepper, and three Tbsp. oil in a big bowl. Add cabbage, onion, and squash and toss to coat. Unfold out on ready baking sheet (preserve bowl helpful) and roast till squash is browned beneath, 25–half-hour.
Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over greens, then flip greens over with a big spatula. Roast till squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese must be comfortable inside), 15–20 minutes. Take away from oven and drizzle with vinegar. Prime with sumac and mint.