Kale, Halloumi & Quinoa Salad
I'm a fan of hearty salads, especially those that I can enjoy again for lunch the next day. I made this because I had kale leftover from another recipe and given how well this turned out, I kinda wish I made this twice! Given he protein in the quinoa and Halloumi, this is a good vegie dish for our meat free days.
It doesn't take too long to make, despite the steps and makes enough for 2 as a main or 4 as a side.
Ingredients
1/2 bunch of kale
1 large carrot
2/3 cup quinoa
1/4 cup walnuts
2 Tbs honey
180g halloumi
Dressing
1 Tbs white wine vinegar
3 Tbs olive oil
1/2 tsp dijon mustard
1/2 crushed garlic
salt and pepper to taste
Method
Preheat oven to 180 C fan forced. Put walnuts on a tray, lined with baking paper and drizzle the honey over the top. Put in the oven for 10 minutes. Allow to cool and chop into smaller pieces.
Meanwhile cook the quinoa in 1 cup of water over a medium heat until tender and water has been fully absorbed (about 15-20 minutes).
Pull leaves away from the kale stalk and break up into small bite sized pieces. Throw in a pan for 5 minutes, or until kale turns bright green. You can spray with some olive oil to help it crisp up.
Cut halloumi into slices and fry in a pan on each side for 1 minute until golden.
Using a mandolin, shred carrot or julienne if you have good knife skills! Put all the salad ingredients in a bowl and mix well.
Put all dressing ingredients in a jar and shake to emulsify. Pour over the salad and toss until everything is well coated.
Rating
Will I make this again? Yes
When? Next time i have kale or haloumi in the house!
