Kale, Haloumi & Pumpkin Salad
This salad is delicious and easy to make. I got this salad recipe from Taste.com.au.
Serves 2 mains or 4 sides.
Ingredients:
1 tablespoon olive oil, plus extra to drizzle
600g pumpkin, unpeeled, cut into 3cm chunks (I bought a 400g pack from Coles already diced.)
1 bunch kale, trimmed, thinly shredded
2/3 cup Jalna Greek Yoghourt
1/2 garlic clove, crushed
1 tablespoon lemon juice
180g halloumi, thickly sliced
1 pomegranate, seeds dislodged
1/4 cup pine nuts, toasted
1/4 cup mint leaves, torn
1 fresh long red chilli, deseeded, finely chopped
Method:
Preheat oven to 220C or 200C fan. Line a large baking tray with baking paper. Place pumpkin and half of oil in a large bowl. Season and toss to coat. Arrange on prepared tray in a single layer. Roast for 25 minutes or until tender and golden.
Meanwhile, combine yoghourt, garlic and lemon juice in a medium bowl. Season with salt and pepper.
Heat remaining oil in a large frying pan over medium-high heat. Cook halloumi for 1-2 minutes each side or until soft and golden. Remove from pan and add chopped kale. Cook kale in frying pan until it is slightly shrivelled.
Arrange kale and pumpkin on a serving platter. Sprinkle over pomegranate seeds, pine nuts and half of mint. Dollop over yoghourt dressing and top with halloumi, chilli, remaining mint and a drizzle of olive oil.
