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The Big Mediterranean Salad

The Big Mediterranean Salad


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5 from 3 reviews

  • Author: John Bek
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

Loaded with smoked trout, pomegranate and grilled halloumi. Dressed with Chimichurri and tahini dressing, and topped with a poached egg. This salad is anything but boring.


Ingredients

Scale

For the Spiced Chickpeas

1 × 400 g (14 oz) can chickpeas, rinsed and drained

1 tablespoon extra-virgin olive oil

1 teaspoon smoked paprika

Pinch of salt

For the Chimichurri

1/2 cup firmly packed parsley leaves

1/4 cup firmly packed mint leaves

1/4 cup firmly packed coriander (cilantro) leaves

1 teaspoon chili flakes

2 teaspoons red wine vinegar

2 tablespoons lime juice

60 ml (2 fl oz / 1/4 cup) olive oil

Salt and black pepper, to taste

For the Yoghurt-Tahini Dressing

2 tablespoons Greek yoghurt

1 tablespoon tahini

2 tablespoons olive oil

2 tablespoons water

For the Salad

400 g (14 oz) kale leaves, stems removed

200 g (7 oz) halloumi, sliced 6-7 mm thick

150-200 g (5-7 oz) hot-smoked trout or salmon, flaked

50 g (1.7 oz) snow pea sprouts

1 avocado, sliced

1/3 cup mint leaves

4 soft-poached or soft-boiled eggs

1/3 cup pomegranate arils


Instructions

Step 1 – Roast the chickpeas

Preheat the oven to 200°C (390°F). Spread the chickpeas on a lined baking tray and bake for 40–50 minutes until crisp. Transfer to a bowl and toss with olive oil, smoked paprika, and salt while hot. Let cool completely. (You’ll likely eat half of them before they make it to the salad.)

Step 2 – Make the chimichurri

Finely chop the parsley, mint, and coriander. Combine with chili flakes, vinegar, lime juice, olive oil, salt, and pepper. Mix well and refrigerate until needed.

Step 3 – Make the yoghurt-tahini dressing

Whisk together the yoghurt, tahini, olive oil, and water until smooth. Refrigerate.

Step 4 – Prepare the kale

Bring a large pot of water to a boil. Briefly blanch the kale, then immediately transfer to ice water to stop the cooking. Drain thoroughly — really thoroughly — and pat dry with a clean towel.

Step 5 – Grill the halloumi

Heat a non-stick pan over high heat. Grill the halloumi slices until golden on both sides. No oil needed.

Step 6 – Assemble the salad

Arrange the kale on a large platter. Top with halloumi, flaked trout, snow pea sprouts, avocado, and mint leaves. Add the poached eggs, scatter with pomegranate arils and spiced chickpeas, and drizzle with both the chimichurri and yoghurt-tahini dressing.

Pierce the eggs just before serving to let the yolks run into the salad — it ties everything together.

Notes

Kale: Properly drying the kale keeps the salad from getting soggy.

Eggs: Soft-poached or soft-boiled both work; aim for a runny center.

Trout substitute: Smoked salmon works perfectly.

Make ahead: Chickpeas, dressings, and chimichurri can all be made a day in advance.

Serving idea: Serve with warm pita bread or flatbread to scoop everything up.

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: Salad
  • Method: Raw Food
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 520
  • Sugar: 7g
  • Sodium: 720mg
  • Fat: 35g
  • Saturated Fat: 9g
  • Unsaturated Fat: 24g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 7g
  • Protein: 30g
  • Cholesterol: 190mg