Halloumi Kale Salad With Pesto Food

HALLOUMI KALE SALAD WITH PESTO

Steps:

• Preheat oven to 180 C. Rinse and scrub sweet potato and then cut into small chunks (about 2cm cubes). Place on a non-stick oven tray, drizzle with 1 tbsp olive oil and toss around to coat. Spread out evenly and roast for 45 minutes or until soft and slightly browning.
• Wash the kale leaves and then tear into small pieces, discarding the thick inner stems. Place the leaves in a large bowl. Add 1 tbsp extra virgin olive oil, the juice of half of the lemon and a pinch of salt. Massage the leaves with your fingertips until the leaves soften.
• Slice the halloumi into pieces about 5mm thick. Pan fry the halloumi in 1 tbsp olive oil, until golden brown on each side.
• If using the pumpkin seeds and pine nuts, toast them in the oven (spread out on a small tray, no oil) for about 5 minutes or until slightly golden. Watch them carefully so they don't burn.
• Make the pesto dressing by combining 2 tbsp pesto, 1 tbsp olive oil and the juice of the remaining half of the lemon.
• Assemble the salad, layering in the kale leaves, sweet potato, halloumi, seeds/nut and finally finishing with the pesto dressing. Season with salt and pepper to taste. Serve immediately!

OREGANO HALLOUMI WITH ORZO SALAD

Steps:

• Bring a large pan of salted water to the boil and cook the orzo following pack instructions. Meanwhile, mix the chopped oregano in a small bowl with the oil and brush some over the halloumi. Heat a large, non-stick frying pan and cook the halloumi for a few mins each side until golden and soft.
• Drain the cooked orzo and mix with the tomatoes, olives and pesto. Season to taste. Spoon onto a serving plate and top with the halloumi. Drizzle over any remaining oregano oil and scatter over the leaves.