1. 1

   Step 1

   Combine 3 tbsp apple cider vinegar, 80 ml extra virgin olive oil, 1 tsp honey, 1/2 tsp Dijon mustard, 1 grated garlic clove, 1/4 tsp salt, and 1/8 tsp pepper in a jar; shake well.

2. 2

   Step 2

   Heat a non-stick pan over medium heat. Toast 35 g pine nuts, stirring regularly for 3 minutes until golden. Remove and set aside.

   Timer 3 min
3. 3

   Step 3

   Shred 225 g halloumi using a box grater.

4. 4

   Step 4

   Heat 22 ml olive oil in the same pan over high heat. Add shredded halloumi and cook for 5 minutes until golden and crispy. Remove to a bowl.

   Timer 5 min
5. 5

   Step 5

   Chop 5 cups kale leaves into 1-1.5 cm pieces and finely slice 1/4 red onion.

6. 6

   Step 6

   Place kale and red onion in a bowl. Add 2 tbsp of the dressing and massage into the leaves with your hands.

7. 7

   Step 7

   Add 3 cups cooked white rice, 15 g chopped dill, most of the toasted pine nuts, and the remaining dressing to the kale. Toss well.

8. 8

   Step 8

   Spread the salad in a serving bowl. Top with the crispy halloumi and remaining pine nuts. Serve with a halved soft boiled egg if desired.

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