Crispy Shredded Halloumi Salad with Kale
by Tavolino
A vibrant salad featuring crispy, golden-fried shredded halloumi crumbs tossed with chopped kale, fluffy rice, pine nuts, and a zesty garlic vinaigrette.
Ingredients
- halloumi 225 g
- olive oil 22 ml
- pine nuts 35 g
- kale leaves 5 cups
- red onion 1/4
- dill 15 g
- cooked white rice 3 cups
- apple cider vinegar 3 tbsp
- extra virgin olive oil 80 ml
- honey 1 tsp
- Dijon mustard 1/2 tsp
- garlic clove 1
- salt 1/4 tsp
- black pepper 1/8 tsp
- soft boiled egg 1
Preparation
- 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
Heat a non-stick pan over medium heat. Toast 35 g pine nuts, stirring regularly for 3 minutes until golden. Remove and set aside.
- 3
Shred 225 g halloumi using a box grater.
- 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.
- 5
Chop 5 cups kale leaves into 1-1.5 cm pieces and finely slice 1/4 red onion.
- 6
Place kale and red onion in a bowl. Add 2 tbsp of the dressing and massage into the leaves with your hands.
- 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
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.