"The perfect light meal inspo✨ Defo one to SAVE for later I’d say! I love all the different flavours, textures and components of this dish. I’m all about variety in my salads??"
Crispy Kale, Potato and Halloumi Salad
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A Note from Feedfeed
This Crispy Kale, Potato and Halloumi Salad is a flavorful, fiilling and perfect for a late afternooon bite. Crispy paprika kale, roasted potatoes, cacik and panfried halloumi gives this salad a variety of textures and flavors.
Check out our Kale Salads feed edited by @mollyjean4 for 100+ amazing kale salad creations from the #feedfeed community!
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Serves or Makes: 1
Recipe Card
ingredients
- big handful of curly kale
- 3 thick slices Halloumi cheese
- 1/4 red onion, thinly sliced
- 1 teaspoon pomegranate molasses
- pinch of coarse black pepper
- 3/4 cup Greek yogurt
- 1/2 cucumber
- 1/2 teaspoon dried dill
- 5 garlic cloves
- 1 teaspoon smoked paprika
- 1 medium white potato
- drizzle of extra virgin olive oil
- a pinch of sumac
- a pinch of Himalayan Salt
Method
Step 1
Preheat the oven to 200 degrees celsius. Cut the potato into 2cm slices then par-boil for 8 mins. Coat potatoes in the spice mixture then place on a baking tray, along with 3 crushed garlic cloves, and mix well. Spray or drizzle with extra virgin olive oil then bake 20 mins. Remember to turn halfway, and spray the other side before returning to the oven. They should be golden and crispy when ready.
Step 2
Rinse and massage kale for a couple minutes then drizzle in some extra virgin olive oil, Himalayan salt, smoked paprika and coarse black pepper. Place in the oven for 5 minutes until crispy.
Step 3
For the cacik, grate the cucumber then discard of the excess liquid. Combine with 2 diced garlic cloves, dill, Himalayan salt and a drizzle of olive oil. Sprinkle with sumac to finish.
Step 4
Next, prepare your red onions by sautéing in a little oil, before adding the pomegranate molasses and 1 tbsp of water. Allow to simmer until thick.
Step 5
Brush the slices of halloumi with extra virgin olive oil before placing in a hot pan for 2-3 minutes until lovely and charred. Arrange your salad and serve