Kale & Halloumi Salad Recipe
lemon labneh, toasted almonds, cranberries, red wine vinaigrette. this dish is vegetarian and gluten free (dairy free, nut free and vegan versions are available)
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Ingredients
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Salad Ingredients
Method
Preparation
- 1
Prepare the Kale
In a large bowl, massage the chopped kale with a pinch of salt for about 2-3 minutes until it softens and darkens in color.
- 2
Cook the Halloumi
Heat a non-stick skillet over medium heat. Add the sliced halloumi and cook for 2-3 minutes on each side, or until golden brown. Remove from heat and set aside.
- 3
Make the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, salt, and black pepper to taste.
- 4
Assemble the Salad
Add the toasted almonds, dried cranberries, and cooked halloumi to the kale. Drizzle the dressing over the salad and toss gently to combine.
- 5
Serve
Divide the salad into serving plates and enjoy fresh!
