Halloumi Salad with Kale and Strawberry VinaigretteServes 26 Plant points
Salads


Halloumi Salad with Kale and Strawberry Vinaigrette


Serves 2

6 Plant points

Skin Glowing

I massage the kale before using it, as it can be quite a robust leaf, and this makes it easier to digest the iron and vitamins it contains. The saltiness of the halloumi perfectly complements the sweet acidity of strawberry, and bulks up the salad amazingly.

Ingredients:

  • 1 tbsp of olive oil

  • 1 red onion, thinly sliced

  • 1 bunch kale, leaves massaged and sliced lengthways into strips pinch salt

  • 6 strawberries, hulled and cut into tiny chunks

  • 2 tbsp water

  • juice of 1 lemon

  • 1 tbsp cider vinegar

  • 1 tbsp olive oil

  • 200g halloumi, cut into 1cm slices

  • 1 can of chickpeas, rinsed

  • 2 tbsp sesame seeds, to serve

Method:

  1. Heat 1 oil in a large pan over a high heat for 1 minute. Add the onion and chickpeas sauté for 3 minutes, then add the kale and a pinch of salt, and cook for another 3 minutes. Set aside.

  2. Put the strawberries in a pan with the water, lemon juice, vinegar and olive oil and heat over a low heat. Mash down the berries to form a purée (or blend), and put this in a small jam jar to cool.

  3. Heat the remaining tablespoon of oil in the kale frying pan over a high heat, then fry the hallouri for 1-2 minutes on each side until golden brown.

  4. Grab two serving plates and pop the kale, chickpeas and halloumi on top, then pour over the dressing and scatter with sesame seeds.