Description
Massaged kale and grilled halloumi make this simple summer salad a delight. A zesty lemon dressing ties it all together.
Ingredients
Units
Scale
- 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