Kale, Halloumi and Chickpea Salad

What You Need

Instructions

250g Trimmed Kale 

250g Halloumi 

3 Large Tomatoes 

2 tbsp Black Pitted Olives 

Quarter Whole Cucumber 

1 Avocado 

1 Tin Chickpeas 

1 tsp Ground Ginger 

1 tsp Smoked Paprika 

1 tsp Cayenne Pepper 

1 tbsp Olive Oil 

For the Dressing: 

200g Hummus 

1 tbsp Olive Oil 

1 tbsp Water 

Salt 

Pepper 

  1. Add the halloumi to a large bowl and cover with water 
  2. Pre-heat the oven to 200c 
  3. Drain the chickpeas and add to a baking tray with some parchment 
  4. Sprinkle over the cayenne pepper, ground ginger and smoked paprika. Add the oil and mix together well, ensuring they all are evenly coated 
  5. Add to the oven for 30 minutes, giving them a shake half way through 
  6. Add the kale to a food processor and blitz until you are left with small pieces 
  7. Add the kale to a large bowl and sprinkle on some salt. Massage with your hands for a few minutes, until its becomes soft and limp 
  8. Remove the halloumi from the water, chop into slices 
  9. Place a grill pan on a high heat and put a piece of parchment paper on top 
  10. Add the halloumi slices to the pan and cook, flipping half way through. Once finished add to the bowl with the kale 
  11. Meanwhile, slice the tomatoes into eighths, add to the bowl 
  12. Slice the cucumber, olives and avocado into small pieces, add to the bowl 
  13. Once the chickpeas are cooked, add to the bowl 
  14. Get a large jar with a lid and add the ingredients for the dressing. Give it a shake, until it becomes a creamy consistency. You may need to add more water 
  15. Add some salad to a plate, pour over the dressing 
  16. Enjoy! 

Notes

This is the perfect salad for summer, its packed full of nutrients and leaves you satisfyingly full. The hummus dressing brings a creamy element and works well with the saltiness of the halloumi. 

We usually make the roasted chickpeas in large batches and eat over the week. 

Kale can often be  overlooked as it is chewy and brittle. The secret is to massage for as long as possible, this makes it soft and delicious! 

This can easily be made vegan by omitting the halloumi and swapping for diary free cheese. 

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