kale leaveschopped into ~1–1.5cm pieces, from 4 to 5 large stems5 cups
red onionor green onion¼ cups
fresh dillor parsley, or substitute 1/2 tsp dried oregano in dressing¼ cups
cooked white ricemade from 1 cup uncooked rice grains; can use brown rice or quinoa, warm or cooled3 cups
apple cider vinegar3 tbsp
extra virgin olive oil1/3 cups
honey1 tsp
Dijon mustard½ tsp
garlic clovefinely grated or crushed using garlic crusher1
cooking salt or kosher salthalve for table salt, +50% for flakes¼ tsp
black pepper1/8 tsp
Steps
1
Toast the pine nuts in a large non-stick pan over medium heat until fragrant, then remove. In the same pan, heat the olive oil over high heat and pan-fry the shredded halloumi until golden (not brown). The cheese will release liquid initially, then gradually turn golden. Transfer the crisped halloumi to a bowl and let it cool while you prepare the salad; it will become crispier as it cools.
2
Pour 2 tablespoons of the dressing over the kale and red onion in a large bowl. Using your hands, massage and scrunch the kale to coat it thoroughly with the dressing. Add the cooked rice, most of the pine nuts, and the dill. Pour in the remaining dressing and toss gently to combine. Transfer to a large shallow serving dish (for maximum surface area to showcase the crunchy crumbs), then top with the crispy halloumi and remaining pine nuts. Serve immediately.
PrimedTableBETA
