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Recipe

Grilled haloumi, kale, orange and apple salad

Nici Wickes' grilled haloumi salad recipe is so juicy and zingy, it pings with flavour. Fruit, like the oranges and apples in this dish, is the perfect way to add a refreshing twist to savoury summer salads

By Nici Wickes
  • 30 mins cooking
  • Serves 4
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This recipe first appeared in New Zealand Woman's Weekly.
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Ingredients

  • 10 stalks kale, leaves only
  • 1/2 teaspoon salt
  • 2 tablespoon olive oil
  • 1/4 cup white quinoa
  • 2 tablespoon pomegranate molasses
  • 1 tablespoon olive oil
  • 2 oranges, peeled, segmented, juice from chopping board reserved
  • 1 apple, thinly sliced
  • 200 gram haloumi
  • 1/2 cup freshly toasted walnut pieces

Method

  • 1
    Preheat oven to 160°C.
  • 2
    Scrunch the kale well with the salt and the first measure of olive oil. Bake for 15 minutes or until the edges are beginning to crisp. Cool.
  • 3
    Cook the quinoa by covering with water and simmering for 7 minutes. Drain well and toast lightly in a pan.
  • 4
    In a large bowl, whisk together the pomegranate molasses, second measure of olive oil and reserved orange juice. Add orange segments, apple slices, kale and quinoa. Toss. Heap onto a platter or into individual bowls.
  • 5
    To cook the haloumi, cut into 1cm-thick slices and brush with oil. Fry in a hot pan until golden. Turn and cook the other side until golden brown. Top the salad bowl with haloumi and toasted walnuts to serve.

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