Halloumi Kale Salad With Pesto Recipes

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HALLOUMI KALE SALAD WITH PESTO



Halloumi Kale Salad with Pesto image

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

5-6 large kale leaves (about 1/3 - 1/2 small bunch kale)
1 large sweet potato (about 400 grams)
100-125 grams halloumi (about 1/2 small block)
1 lemon
4 tbsp extra virgin olive oil
2 tbsp pesto (- I used my lemon basil pesto, see recipe notes)
1 tbsp pine nuts (- OPTIONAL, for topping)
1 tbsp pumpkin seeds (- OPTIONAL, for topping)
salt and pepper

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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