Honey Halloumi Kale Salad
Ingredients
The salad
-
2
bunches
kale, chopped
-
⅓
cup
dry quinoa
-
396
ml
canned lentils, drained and rinsed
-
1
pint
yellow sungold tomatoes, halved
-
1
shallot, diced
-
½
cup
chopped almonds, toasted
-
1
wedge
lemon
-
chili flakes
The dressing
-
1
juice of
lemon
-
¼
cup
olive oil
-
2
tbsp
plain Greek yogurt
-
2
tbsp
minced fresh parsley
-
2
tbsp
minced fresh mint
-
2
tbsp
minced fresh basil
-
3
cloves
garlic, pressed
-
1 ½
tsp
salt
-
½
tsp
pepper
The halloumi
-
450-600
g
halloumi, cut into ½ inch slices
-
1
tbsp
olive oil
-
2
tbsp
liquid honey
-
1
wedge
lemon
Instructions
- Massage the kale with olive oil and salt, then set aside.
- Cook the quinoa according to package directions and set aside.
- Whisk together the dressing ingredients in a small bowl and set aside.
- Combine the massaged kale with cooked quinoa and lentils, then toss with dressing.
- Toast the almonds in a medium pan until golden brown and fragrant, then set aside.
- Pat the halloumi slices dry, then cook in the same pan with olive oil and honey until golden brown on both sides.
- Assemble the salad by topping it with halloumi, tomatoes, shallots, toasted almonds, chili flakes, and a squeeze of lemon juice.
Nutrition Facts (estimated)
Servings
3-4
Calories
893
Total fat
64.8g
Total carbohydrates
42.8g
Total protein
44g
Sodium
2313.9mg
Cholesterol
101.2mg
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