Honey Halloumi Kale Salad

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.

Course Salad + Main

Cuisine Greek-Inspired

Keyword halloumi

Prep Time 20

Cook Time 20

Total Time 40

Servings -4

Calories 893kcal

Author Maria Koutsogiannis

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