Make a simple summer salad of massaged kale and a buttery addition of grilled halloumi cheese.
Simple salads and grilling is how I like to enjoy my summer meals.
I have spoken about my obsession for massaged kale before and basically it’s the only way other than sautéed I eat it. Having it totally raw without breaking it down a bit is tough to chew and also to digest for some. If you haven’t tried it, all you need is a bowl, knife/scissors and some delicious extra virgin olive oil. I take the kale, strip off the leafy parts (tossing the stems out) and roll up the leaves tightly. Then either using a chef’s knife or scissors, I cut up the pieces almost into ribbons. The smaller, the better for chewing. 
Throw that in a bowl, add a bit of olive oil (you can start with a little at first and always increase… No exact science here) and then roll up your sleeves, wash your hands, and start massaging that kale like it had a hard day!! I do this for maybe 3-5 mins until I see the leaves are coated well in the oil and it’s much softer. Give a piece a taste and see if you like it, if not keep going until you do. Voila! This stores perfectly for lunches by the way, I usually do a big bunch on Sunday’s to have on hand for the week and keep it in my fridge. Just add some lemon juice or vinegar of choice and you’ve got a salad.
In this case, I also added thinly sliced red cabbage, sea salt and lemon juice. Let it marinate for a few minutes because it just gets better and better!
HALLOUMI. If you eat cheese- do not skip this. Halloumi is a Cyprian cheese that is thick, salty and holds up amazingly when grilled. It’s the ultimate “grilled cheese”, people. I normally could only find it at European/Mediterranean markets but it’s becoming more popular and mainstream now. So go find some.
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Grilled Halloumi and Kale Salad
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Vegetarian, Omnivore
Description
Massaged kale and grilled halloumi make this simple summer salad a delight. A zesty lemon dressing ties it all together.
Ingredients
- 6 cups (1420 ml) Lacinto or curly kale
- 0.5 cups (118 ml) raw red cabbage
- 2 tsp olive oil
- 1 lemon (zest and juice)
- 8 oz (227 g) Halloumi Cheese
- sea salt
- cracked black pepper
Instructions
- Wash and dry kale, strip the leaves from the stems, and slice into small pieces. Add to a large salad bowl.
- Pour olive oil over the kale and massage with your hands for approximately 5 minutes.
- Add thinly sliced cabbage, lemon zest, and juice from half a lemon.
- Add a pinch of sea salt and set aside to marinate.
- Preheat your grill (cast iron grill pan or outdoor grill) to medium-high heat (approximately 375°F (190°C)). No oil needed.
- Slice the halloumi into approximately 6 thick slices from an 8-ounce package.
- Once the grill is hot, add the halloumi slices. Grill for a few minutes per side, checking grill marks before flipping.
- Remove the halloumi from the grill with tongs and place it beside the salad.
- Squeeze the remaining lemon juice over the halloumi. Optionally add black pepper and other toppings before serving.
Notes
- For extra tender halloumi, bring it to room temperature before grilling.
- If you don’t have a grill pan, you can pan-fry the halloumi in a lightly oiled skillet over medium-high heat.
- To make the salad ahead, prepare the kale mixture up to 2 hours in advance, keeping it refrigerated. Add the halloumi just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 large serving
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 20
- Cholesterol: 50
Frequently Asked Questions
How do I properly massage the kale for the salad?
To massage the kale, strip off the leafy parts, roll them tightly, and cut into small pieces. Then, add a bit of extra virgin olive oil and massage the leaves with your hands for about 3-5 minutes until they are soft and well-coated.
What is the best way to grill halloumi for this salad?
Slice the halloumi into thick pieces and grill them until they are golden brown on both sides, which usually takes about 2-3 minutes per side. This will give the cheese a nice texture while maintaining its shape.
Can I store the massaged kale for later use and how?
Yes, you can store the massaged kale in the fridge for up to a week. Just keep it in an airtight container and add lemon juice or vinegar just before serving to enhance the flavor.
