Kale & Haloumi Winter Salad (GF, Vegetarian)

The perfect winter salad…kale, roast tates, chickpeas, kalamatas and golden haloumi all dressed up with a mustard vinaigrette.

Kale is one of the most nutritional plants in existence, a super green. Loaded with powerful antioxidants and vitamin C, it is incredibly enjoyable served raw…accompanied by the bold favours of the other ingredients. This salad packs a punch.


INGREDIENTS:

6 pieces of kale (de-stemmed and shredded)
2  large potatoes cubed & roasted golden*
1 cup chickpeas
good handful kalamata olives (pipped)
1 packet organic haloumi (cubed)

vinaigerette 

1/4 cup organic extra virgin olive oil
2 tsp seeded wholegrain mustard
juice 1 lemon
pinch chilli flakes

cracked black pepper

* Toss the potato cubes in a little olive oil & a pinch of sea salt. Roast the potato cubes, 200 degrees in a fan forced oven on a tray lined with baking paper.  This should take approximately 35mins depending on your oven. Cook until crispy and golden.

In the meantime, add the vinaigrette ingredients to a mason jar and shake until combined. Set aside.

Cut the kalamata olives in half and set aside.

Heat a small frypan with a little evoo and fry the haloumi cubes on all sides until golden.

Throw the shredded kale into a large bowl and drizzle with 3/4 of the vinaigrette.

Add the remaining salad ingredients and drizzle with the 1/4 vinaigrette.

Season with cracked black pepper.

***This salad is vegetarian, providing you choose a haloumi with non-animal rennet.

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