Honey Halloumi Kale Salad
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0.0
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Unrated
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Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
3 -4
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Calories
893 kcal
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Course
Main Course
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Cuisine
Greek
Honey Halloumi Kale Salad
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This Honey Halloumi Kale Salad is a healthy, hearty salad that you'll want to make again and again. It's full of fresh herbs, and the perfect balance of sweet and savory.
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Ingredients
- 2 bunches of kale, chopped
- 1/3 cup dry quinoa (about 1 cup cooked quinoa)
- 396ml can lentils, drained and rinsed
For the creamy Greek dressing
- juice of one lemon
- 1/4 cup olive oil
- 2 tbsp plain greek yogurt
- 2 tbsp minced fresh parsley
- 2 tbsp minced fresh mint
- 2 tbsp minced fresh basil
- 3 garlic cloves, pressed
- 1 1/2 tsp salt
- 1/2 tsp pepper
For the halloumi
- 450-600 g halloumi, cut into 1/2 inch slices
- 1 tbsp olive oil
- 2 tbsp liquid honey
- 1 wedge of lemon
For the salad toppings
- 1 pint yellow sungold tomatoes (or other cherry tomatoes), halved
- 1 shallot, diced
- 1/2 cup chopped almonds, toasted
- 1 wedge of lemon
- chili flakes
Instructions
- Prepare the kale: in a medium bowl add the kale along with a drizzle of olive oil and pinch of salt. Use your hands to massage the kale for a minute or two and then set aside.
- Cook the quinoa according to package directions and set aside.
- Make the dressing: In a small bowl whisk together the lemon juice, olive oil, Greek yogurt, minced parsley, minced mint, minced basil, pressed garlic, salt and pepper. Set aside.
- Start to assemble the salad: To the bowl with the massaged kale add the cooked quinoa, lentils and drizzling with the dressing. Toss and set aside.
- Turn a medium pan to medium heat. Once warm, add the almonds and toast for 5-6 minutes, stirring occasionally until fragrant and turning golden brown. Set aside.
- Pat the slices of halloumi with a paper towel to get out any extra moisture. To the same pan, add a drizzle of olive oil on medium heat. Add the slices of halloumi, drizzle with 1 tbsp honey and cook for 3-5 minutes or until golden brown. Flip and drizzle with 1 tbsp honey again and then cook for 3-4 minutes or until golden brown. Squeeze over a wedge of lemon and set aside.
- Finish assembling the salad by topping it with the cooked halloumi, tomatoes, shallots, toasted almonds, chili flakes and a squeeze of lemon juice.
Notes
- You can prep many of these ingredients ahead of time and refrigerate until ready to assemble! Then add the dressing and cook the halloumi, toss the salad and enjoy!
- If you like this recipe try our Moroccan-Inspired Halloumi Salad
- If quinoa isn't for you, swap for regular or pearl couscous.
Nutrition Information
Show Details
Calories
893kcal
(45%)
Carbohydrates
42.8g
(14%)
Protein
44g
(88%)
Fat
64.8g
(100%)
Saturated Fat
27.7g
(139%)
Polyunsaturated Fat
4.9g
Monounsaturated Fat
18.7g
Cholesterol
101.2mg
(34%)
Sodium
2313.9mg
(96%)
Fiber
9.3g
(37%)
Sugar
13.5g
(27%)
Nutrition Facts
Serving: 3-4
Amount Per Serving
Calories 893 kcal
% Daily Value*
| Calories | 893kcal | 45% |
| Carbohydrates | 42.8g | 14% |
| Protein | 44g | 88% |
| Fat | 64.8g | 100% |
| Saturated Fat | 27.7g | 139% |
| Polyunsaturated Fat | 4.9g | 29% |
| Monounsaturated Fat | 18.7g | 94% |
| Cholesterol | 101.2mg | 34% |
| Sodium | 2313.9mg | 96% |
| Fiber | 9.3g | 37% |
| Sugar | 13.5g | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
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