Name: Kale Salad with Seared Halloumi, Olives, Capers, Pine Nuts & Dill
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ tbsp capers; 1 small bunch fresh dill; 3 (250 g) pkgs halloumi cheese; ⅓ cup Kalamata olives, pitted; 3 bunches kale; 3 lemons; ⅓ cup pine nuts; crushed red pepper; extra virgin olive oil; honey; salt

Kale Salad with Seared Halloumi, Olives, Capers, Pine Nuts & DillKale Salad with Seared Halloumi, Olives, Capers, Pine Nuts & Dill — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ tbsp capers

1 small bunch fresh dill

3 (250 g) pkgs halloumi cheese

⅓ cup Kalamata olives, pitted

3 bunches kale

3 lemons

⅓ cup pine nuts

crushed red pepper

extra virgin olive oil

honey

salt

Instructions

Preheat a large skillet over medium heat.

Once the skillet is hot, add pine nuts and cook, stirring often, until golden and fragrant, about 3 minutes. Transfer to a small bowl and set aside to cool. (Reserve skillet for later use.)

Wash and dry the fresh produce.

Zest and juice lemons into a large bowl.

Shave dill leaves off the stems; discard stems and mince the leaves. Add to the bowl with the lemon juice along with oil, salt, and crushed red pepper. Whisk to combine the dressing.

Fold kale leaves in half lengthwise, then slice off the stems; cut leaves crosswise into thin (shred-like) pieces. Add to the bowl with the dressing. Using your hands, massage kale with the dressing until wilted, 1-2 minutes. Set aside.

Pat halloumi dry with paper towels, then cut crosswise into ½-inch thick slices.

Return skillet to medium heat, add oil, and swirl to coat the bottom. Working in batches if necessary, add the halloumi and pan-fry until golden brown, 1-2 minutes per side. Transfer to a plate.

Meanwhile, halve olives lengthwise. Add the bowl with the kale, along with capers, and toss to combine the salad.

To serve, divide salad between plates or bowls. Top with halloumi, drizzle with honey, and enjoy!

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