Kale Fig And Halloumi Salad Recipes

HALLOUMI KALE SALAD WITH PESTO

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!

SPICED HONEY-GLAZED HALLOUMI & FIG SALAD

Steps:

• Heat the grill to its highest setting. Put the fig halves on one half of a baking sheet and drizzle with half the honey. Dry-fry the ras el hanout in a hot pan for 1 min. Mix the remaining honey with the toasted ras el hanout and 2 tbsp of the olive oil. Toss the slices of halloumi in the mixture and spread out on the other half of the baking sheet. Grill everything for 3 mins, flip the halloumi over and put back under the grill for a further 3 mins or until the halloumi is golden and the figs are softened.
• Whisk the remaining oil with the sherry vinegar and season to taste. Arrange handfuls of the rocket on six plates and drizzle with the dressing. Top with the figs, halloumi and prosciutto, then finish with the toasted almonds.

PICKLED CUCUMBER, FIG, AND HALLOUMI SALAD

Steps:

• Cut cucumber into chunky half-moons, then scrape out the core. Place cucumber in a medium bowl with vinegar, honey, chile flakes, and salt; set aside to pickle for 10 to 15 minutes.
• While the cucumbers are pickling, toast hazelnuts in a medium skillet over medium heat until browned and fragrant, 5 to 10 minutes. Remove from the skillet and chop coarsely when cool enough to handle.
• Slice halloumi cheese into 3/8-inch slices and place in a nonstick skillet over medium heat. Cook until crisp, 2 to 3 minutes per side.
• Mix chopped hazelnuts and mint into the pickled cucumbers. Add halloumi and figs and toss to coat.