Description
Smoked trout, halloumi, and pomegranate shine in this vibrant salad. Topped with a poached egg and two delicious dressings.
Ingredients
Scale
- 1 x 14 oz (400 g) tin chickpeas, rinsed and drained well
- 1 tbsp virgin olive oil
- 1 tsp smoked paprika
- pinch of salt
- ½ cups (118 ml) firmly packed parsley leaves
- ¼ cups (59 ml) firmly packed mint leaves
- ¼ cups (59 ml) firmly packed coriander leaves
- 1 tsp chilli flakes
- 2 tsp red wine vinegar
- 2 tbsp lime juice
- 2 fl oz (60 ml) olive oil
- salt and black pepper
- 2 tbsp greek yoghurt
- 1 tbsp tahini
- 2 tbsp olive oil
- 2 tbsp water
- 1 lbs (400 g) kale leaves (hard stems removed)
- 8 oz (200 g) haloumi (sliced 6-7 mm thick)
- 6-8 oz (150-200 g) hot smoked trout (or salmon, flaked)
- 2 oz (50 g) snow pea sprouts
- 1 avocado (sliced)
- 1/3 cups (79 ml) mint leaves
- 4 soft poached (or soft boiled eggs)
- 1/3 cups (79 ml) pomegranate arils
Instructions
- Preheat the oven to 200°C (390°F).
- Tumble the drained chickpeas onto a lined baking tray and bake in the oven for 40-50 minutes.
- Toss the chickpeas in a small bowl with olive oil, paprika, and salt while hot.
- Set aside to cool completely before using.
For the Chimichurri
- Finely chop the parsley, mint, and coriander.
- Toss the chopped herbs in a mixing bowl with all other ingredients and stir well.
- Cover and chill in the fridge.
For the Yoghurt-tahini dressing
- Whisk all ingredients together and set aside in the fridge.
For the Kale
- Bring a large pot of water (half filled) to a boil.
- Immerse the kale in boiling water, immediately remove, and refresh in ice water.
- Drain well, shaking out excess water, and set aside.
For the Haloumi
- Heat a non-stick pan over high heat.
- Sear each slice of haloumi in the pan until golden on both sides. No oil needed.
For Assembly
- Arrange the kale in a bowl or on a platter.
- Add the haloumi, trout, sprouts, avocado, and mint leaves.
- Top with poached eggs, pomegranate arils, spiced chickpeas, chimichurri, and yoghurt-tahini dressing.
- Stab the egg to release the yolk, mix, and enjoy.
Notes
- For a smoky flavor boost, use smoked paprika and hot-smoked trout.
- To make this salad ahead, prepare all components separately and assemble just before serving to prevent the kale from wilting.
- Feel free to adjust the amount of chili flakes in the chimichurri to your preferred level of spiciness.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 large bowl
- Calories: 600
- Sugar: 10
- Sodium: 400
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 20
- Trans Fat: 0g
- Carbohydrates: 50
- Fiber: 10
- Protein: 30
- Cholesterol: 200