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.
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)
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.