kale, fig and halloumi salad

kale, fig and halloumi salad

_ Ingredients

9 oz curly kale

10 oz fresh figs 

2.5 tbsp olive oil

10 oz halloumi cheese

1/2 cup roughly chopped walnuts

 salt

3 tbsp lemon juice

_ Instructions

Lightly grease a skillet and heat over medium. Slice the halloumi 

cheese and place the slices in the skillet.

Let the halloumi fry for 7-8 minutes till golden brown on both sides. Allow the

 halloumi to cool to room temperature.

Chop the halloumi into small pieces.

Cut the stems off the figs, then slice them in half. Discard the stems.

Cut the leaves of kale off of the thick, tough stalks; discard the stalks. Chop the

 kale leaves into bit-sized pieces. You should end up with around 8-10 cups of

 kale leaves.

Place the kale leaves into a salad bowl and pour the olive oil over them. Massage

 the olive oil into the kale with clean fingers for 2-3 minutes till the kale is 

softened and slightly wilted. This will help remove bitterness from the kale.

Add the balsamic vinegar or lemon juice, fresh figs, chopped walnuts, and salt. 

Toss the salad gently to combine.

Let the salad sit for a few minutes at room temperature to allow the flavors to 

blend. Toss again, then serve. This salad should be eaten in one sitting; leftovers 

do not keep well. You can easily halve the recipe for a smaller crowd.

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