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Kale and Roasted Carrot Salad with Halloumi

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Salty, fried halloumi, sweet roasted carrots with cumin seeds on a bed of tender kale makes this a healthy and flavorful salad.

This colorful kale and roasted carrot salad is perfect for the cooler months – packed with vitamins and minerals to keep your immune system strong.

The Carrot Kale Salad Ingredients

Here is the list of ingredients in this carrot salad.

  • Curly Kale – Super nutritious, especially when raw
  • Lemon Juice – To bring out the freshness in the kale
  • Carrots – Sweet and colorful, full of vitamins
  • Cumin seeds – Earthy and flavorful, these are roasted alongside the carrots
  • Sesame seeds – a little crunch and nuttiness
  • Honey – To bring out the carrot sweetness more
  • Halloumi – Salty and squeaky, panfried for the best taste and texture.

The Honey Mustard Salad Dressing

  • Whole-grain mustard
  • Lemon juice or apple cider vinegar
  • Honey
  • Olive oil
  • Salt

Kale in Salads

Kale is a nutritional powerhouse with high amounts of vitamins, minerals and antioxidants. It has the most nutrional value when eaten raw, which is how it is served in this kale and carrot salad. Raw kale can be quite tough though so it needs a little tlc when being served raw to make it tender and delicious.

To do this, all you need to do is massage the kale.

Massaging Kale

Massaging the kale in your hands helps to soften the leaves and break down the fibres. Adding a little lemon juice, salt and olive oil while doing this brings a lot of flavor out.

It doesn’t take long to soften the kale, just a few minutes until the leaves have shrunk in size and have softened.

Roasted Carrot Salad

The carrots in this salad are tossed in a honey and cumin seed glaze and roasted until soft and caramelised.

Fried Halloumi

Halloumi is an un-ripened and salty cheese. On its own it’s not overly flavorful so it’s best once fried. This gives it a caramelised, fried texture on the outside but the cheese stays soft (and a bit squeaky when you bite it) on the inside.

Halloumi is fried in a pan. A cast-iron or a non-stick pan works the best. Halloumi usually comes in a block. Slice it into 1/4 inch slices – don’t make them too thin.

The Salad Method

Preheat the oven to 392°F/200 °C. Chop the carrots into 1 inch pieces and lay them on a baking tray. Drizzle them with a little olive oil and sprinkle them with cumin seeds and sesame seeds. In a small bowl combine the honey with boiling water to make a thin glaze. Drizzle this over the carrots, season with salt and pepper and toss to coat. Bake for approximately 20 minutes until tender and caramelised.

Strip the kale leaves away from the tougher kale stalk and shred the leaves into rough pieces. Place them in a bowl and pour over a little lemon juice, olive oil and salt. Use your hands to massage the kale leaves until they shrink in size and have softened. Add the kale leaves to a salad bowl.

To make the dressing, combine all the dressing ingredients in a jar, seal it and shake it until combined. Add salt and more acid or sweetness to taste.

In a cast-iron or non-stick pan over medium-high heat, add a little olive oil and arrange the halloumi slices in batches in the pan. Let the cheese slices cook on one side for a few minutes to ensure they are nicely browned before flipping them and cooking them on the other side.

Arrange the cooked carrots and halloumi over the kale. Drizzle with dressing and toss it together. Sprinkle with extra sesame seeds.

Looking for a summer salad instead? Try this vibrant Vietnamese Noodle Salad.

Kale and Roasted Carrot Salad with Halloumi

Kale and Roasted Carrot Salad with Halloumi

Yield: 4 as a side salad

Salty fried halloumi, sweet roasted carrots with cumin seeds on a bed of tender kale makes this a healthy and flavorful salad.

Ingredients

  • 250g carrots
  • 2 Tbsp olive oil
  • 2 tsp sesame seeds
  • 2 tsp cumin seeds
  • 1/2 tbsp honey
  • 1 tbsp boiled water
  • 1 bunch curly kale, washed
  • 1 Tbsp lemon juice
  • 200g halloumi cheese
  • Salt and pepper to taste

Honey Mustard Dressing

  • 1/4 cup olive oil
  • 1 tbsp liquid honey or maple syrup
  • 2-3 tsp lemon juice or apple cider vinegar
  • 1 tsp wholegrain mustard
  • Salt and pepper to taste

Instructions

    1. Preheat the oven to 392°F/200 °C.
    2. Chop the carrots into 1 inch pieces and lay them on a baking tray. Drizzle with 1 tbsp olive oil and sprinkle with cumin seeds and sesame seeds.
    3. In a small bowl combine the honey with boiling water to make a thin glaze. Drizzle this over the carrots, season with salt and pepper and toss to coat.
    4. Bake the carrots for approximately 20 minutes until tender and caramelised.
    5. While the carrots are baking, strip the kale leaves away from the tougher kale stalk and shred the leaves into rough pieces. Place them in a bowl and pour over 1 tbsp lemon juice, 1/2 tbsp olive oil and a pinch of salt. Use your hands to massage the kale leaves until they shrink in size and have softened. Add the kale leaves to a salad bowl.
    6. Prepare the dressing by combining the ingredients in a jar, seal it and shaking it until combined. Add salt and more acid or sweetness to taste.
    7. In a cast-iron or non-stick pan over medium-high heat, add 1 tbsp olive oil and arrange the halloumi slices in batches in the pan. Let the cheese slices cook on one side for a few minutes to ensure they are nicely browned before flipping them and cooking them on the other side.
    8. Arrange the cooked carrots and halloumi over the kale. Drizzle with dressing and toss it together. Sprinkle with extra sesame seeds.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 358Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 40mgSodium: 529mgCarbohydrates: 21gFiber: 3gSugar: 13gProtein: 13g

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