Halloumi Kale Salad With Pesto Recipes
HALLOUMI KALE SALAD WITH PESTO
Fall in love with kale (really!) with this halloumi kale salad with a pesto dressing. Massaged kale with roasted sweet potato, pan fried halloumi and drizzled in a lemony pesto is a match made in heaven!
Provided by Monique
Categories Main Course Salads and Sides
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 180 C. Rinse and scrub sweet potato and then cut into small chunks (about 2cm cubes). Place on a non-stick oven tray, drizzle with 1 tbsp olive oil and toss around to coat. Spread out evenly and roast for 45 minutes or until soft and slightly browning.
- Wash the kale leaves and then tear into small pieces, discarding the thick inner stems. Place the leaves in a large bowl. Add 1 tbsp extra virgin olive oil, the juice of half of the lemon and a pinch of salt. Massage the leaves with your fingertips until the leaves soften.
- Slice the halloumi into pieces about 5mm thick. Pan fry the halloumi in 1 tbsp olive oil, until golden brown on each side.
- If using the pumpkin seeds and pine nuts, toast them in the oven (spread out on a small tray, no oil) for about 5 minutes or until slightly golden. Watch them carefully so they don't burn.
- Make the pesto dressing by combining 2 tbsp pesto, 1 tbsp olive oil and the juice of the remaining half of the lemon.
- Assemble the salad, layering in the kale leaves, sweet potato, halloumi, seeds/nut and finally finishing with the pesto dressing. Season with salt and pepper to taste. Serve immediately!
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