Lebanese chicken meatball & halloumi salad with pomegranate dressing | table&spoon

Ingredients

• 1 medium zucchini
• 1 pound ground chicken
• 1/3 cup finely chopped scallions
• 1/4 cup chopped mint
• optional: 3 tablespoons chopped cilantro
• 3 cloves garlic, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 1/2 teaspoons salt
• 2 tablespoons tahini
• as needed: 1/2-1 cup Panko bread crumbs
• 3-4 heads baby romaine lettuce, chopped
• 1 cup canned chick peas, drained
• 4 Persian cucumbers, sliced in rounds
• 1/4 cup fresh mint leaves, finely chopped
• 1/4 cup fresh parsley, finely chopped
• option: in season cherry tomatoes, sliced in half
• 4 teaspoons ground sumac soaked in 4 teaspoons warm water for 15 minutes
• 3 tablespoons fresh lemon juice
• 2 tablespoons pomegranate molasses
• 2 small garlic cloves, finely chopped
• 2 tablespoons white vinegar
• 3/4 cup extra-virgin olive oil
• option: 1/2 cup fresh pomegranate seeds
• kosher salt, to taste
• halloumi *see recipe
• 1 cup orzo, cooked according to directions or *see recipe