Crispy Shredded Halloumi Salad (with kale)

Name: Crispy Shredded Halloumi Salad (with kale)
Yield: 4 servings
Cuisine: Mediterranean Vibes
Ingredients: 225g/ 7.9oz halloumi (, shredded using a box grater (Note 1)); 1 1/2 tbsp olive oil; 1/4 cup pine nuts ((or slivered almonds)); 5 tightly packed cups kale leaves (, chopped into ~1 - 1.5cm/ 0.4 - 0.6" pieces (Note 2)); 1/4 red onion (, very finely sliced then roughly chopped (~1/4 cup), or green onion finely sliced); 1/4 cup roughly chopped dill ((or parsley)); 3 cups cooked white rice ((1 cup uncooked rice grains), or brown rice or quinoa, warm or cooled); 3 tbsp apple cider vinegar; 1/3 cup extra virgin oil olive oil; 1 tsp honey; 1/2 tsp Dijon mustard; 1 garlic clove (, finely grated or crushed using garlic crusher); 1/4 tsp heaped cooking salt / kosher salt ((halve for table salt, +50% for flakes)); 1/8 tsp black pepper; Soft boiled egg (, halved (Note 3))

👤 4 servings medium 🌍 Mediterranean Vibes

recipetineats.com ↗

Recipe video above. This salad is all about the crispy halloumi crumble! Just shred halloumi with a box grater and pan fry until golden - it's like pangrattato, but better because it's cheese. 🙂I use it to shower a salad made with rice, finely chopped kale, pine nuts and red onion in a garlic vinaigrette for a salad designed to be eaten with a spoon, so you get a bit of everything in every mouthful.Great warm or at room temperature. Serves 4 as a light meal (top with a soft boiled egg!), or 5 to 6 as a side. Try it with Honey Garlic Chicken Breast, crispy Pan Seared Fish, or Country Pork Chops. See notes for meal prepping, the halloumi stays crispy for days!

Ingredients

225g/ 7.9oz halloumi (, shredded using a box grater (Note 1))
1 1/2 tbsp olive oil
1/4 cup pine nuts ((or slivered almonds))
5 tightly packed cups kale leaves (, chopped into ~1 - 1.5cm/ 0.4 - 0.6" pieces (Note 2))
1/4 red onion (, very finely sliced then roughly chopped (~1/4 cup), or green onion finely sliced)
1/4 cup roughly chopped dill ((or parsley))
3 cups cooked white rice ((1 cup uncooked rice grains), or brown rice or quinoa, warm or cooled)
3 tbsp apple cider vinegar
1/3 cup extra virgin oil olive oil
1 tsp honey
1/2 tsp Dijon mustard
1 garlic clove (, finely grated or crushed using garlic crusher)
1/4 tsp heaped cooking salt / kosher salt ((halve for table salt, +50% for flakes))
1/8 tsp black pepper
Soft boiled egg (, halved (Note 3))

Instructions

Dressing - Put the ingredients in a jar and shake well until combined. Set aside to let the garlic flavour meld.
Toast pine nuts - Heat a large-non stick fry pan over medium heat, no oil. Add the pine nuts and stir regularly for 3 minutes or until they have light brown spots. Remove into a bowl. (Note 4 for oven method)
Crispy shredded halloumi - Return the pan to the stove and heat the olive oil on high. Cook the shredded halloumi for 5 minutes until most of is golden or deep golden, not brown, lowering the heat to medium high if patches brown too quickly. Transfer into a bowl while you dress the kale. They will crisp up even more as they cool.
Scrunch and dress kale - Place the kale and red onion in a bowl. Pour over about 2 tablespoons of the Dressing then use your hands to massage it into the kale leaves. Scrunch boldy - kale can take it!
Toss - Add the rice, dill, most of the pine nuts and remaining Dressing. Toss well.
Plate up - Spread the salad in a wide shallow serving bowl (for maximum sprinkling surface area!). Cover the surface wtih the crispy halloumi and remaining pine nuts. You could also do this in individual bowls. Serve!

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