Kale, Halloumi and orange

Kale, kale, kale! This leafy, deep green veg (descendant of the cabbage family) is the real deal! I was a big fan of Kale, long before it was the hipster superfood of choice. Besides it´s health benefits (rich in nutrients and a great source of vitamin A, vitamin C & folic acid ) Kale’s nutty flavour is insanely good. Simply sautéed in a little butter with some garlic and seasoning – amazing! Kale is in season from September to March (depending on where you live), so it´s handy for stews and soups during the winter months.

This vegetarian dish can be enjoyed on its own, or makes a light, refreshing side to many seafood and fish dishes.



200g Curly kale, chopped

250g Halloumi, sliced

1 orange, juiced and zested

2 shallots, sliced

3 garlic cloves, sliced

1 red pepper, julienned

1 tbsp honey

1 tbsp rice wine vinegar

Olive oil

Salt and pepper


To start, prepare the ingredients. Wash the kale and pat the leaves dry. Cut out the thick, fibrous stems and roughly chop the leaves. Finely slice the shallots. Julienne the red pepper. Slice the Halloumi, 5mm thick. Segment the orange.


Use a zester or microplane to zest the orange. Make sure to only get the zest and not the bitter, white pith. Juice the orange and combine the juice with the zest, honey, vinegar, 1 garlic clove and a pinch of salt. Blend on a high speed with a hand blender.


Add 2 tbsp olive oil and blitz again, until it emulsifies.


Heat a little olive oil in a frying pan and fry the Halloumi, turning each slice occasionally. When the slices are nicely browned on each side, remove and set aside on a plate. Yes! The photo below of the Halloumi straight out of the pan is the ultimate food porn to me! If you know me, you know I´m a big fan of cheese, Halloumi (originally from Cyprus) is a firm favourite.


In the same pan, add a little more oil and fry the red pepper and remaining garlic, then the shallots. Set both ingredients aside.


Add the last dash of oil to the pan and flash fry the kale. Don’t over cook the it, a couple of minutes should be enough to just wilt the leaves. The more you cook it, the more it looses it´s nutrients. Also you want it to retain it´s bright green colour.


Toss the ingredients with some of the dressing, arrange in a bowl and enjoy!

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