Kale is actually a descendent of wild cabbage, native to Europe and Asia Minor, and is recorded to have grown and been consumed for nearly 4,000 years.
This delicious recipe is rich in flavour, texture and is perfect
served as a main meal or side.
Crunchy Kale Salad
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
-
tbsp olive oil
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600g pumpkin, unpeeled, cut into 3cm chunks
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1 bunch kale, leaves removed from stem, thinly shredded
-
2/3 cup plain Greek yoghurt
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½ garlic clove, crushed
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1 tbsp lemon juice
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180g haloumi, thickly sliced
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¼ cup craisins, roughly chopped
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¼ cup pine nuts, toasted
-
¼ cup pumpkin seeds
-
¼ cup mint leaves, torn
Directions
Heat your oven to 200°C and line a large baking tray with baking paper. Place pumpkin and half of oil in a large bowl. Season and toss to coat. Arrange on prepared tray in a single layer. Roast for 15-20 minutes or until tender and golden.
. Meanwhile, prepare your kale by placing kale leaves into a large bowl and drizzle them with lemon juice, ½ teaspoon of olive oil, and a few pinches of salt. Use your hands to massage the leaves until they
To make the salad dressing; combine yoghurt, garlic and lemon juice in a medium bowl and leave covered in the fridge until required.
Heat remaining oil in a large frying pan over medium-high heat. Cook haloumi for 1-2 minutes each side or until soft and golden. Arrange kale and pumpkin on a serving platter. Sprinkle over pine nuts, craisins pumpkin seeds and half of mint. Dollop over yoghourt dressing and top with haloumi, remaining mint and a drizzle of olive oil.
Enjoy!
