Hot honey halloumi and kale salad

Serves: 2

Time: 30 minutes

INGREDIENTS

1 pack halloumi

1/2 cup shredded pecorino

3 tbsp honey

1 tsp calabrian chilli paste

1/3 cup panko bread crumbs

3 tbsp sesame seeds

Olive oil

1 large head of kale

1 lemon

METHOD

Marinate your halloumi. To a shallow bowl, add 3 tbsp honey, 1 tsp calabrian chilli paste, 1 tbsp olive oil, a squeeze of lemon juice and a pinch of salt and mix well. Slice halloumi into 1/4 inch slices and place flat into the honey mixture, coating on all sides. Set aside to marinate while you prep other ingredients (or overnight).

Make your bread crumbs. To a small frying pan over medium heat, add a splash of olive oil. Add bread crumbs and a pinch of salt, mixing frequently. Once it starts to slightly brown, add sesame seeds until it all turns golden brown (about 3-5 minutes). Set aside.

Make your kale salad. Thinly slice your kale, wash and spin dry. Add to a large bowl, sprinkle with salt and massage the kale by squishing it with your hands. Drizzle with the juice of half a lemon, 1 tbsp olive oil, and plenty of pecorino. Mix well and taste, add more lemon, cheese, or oil to your liking.

Cook your halloumi. Heat 1/2 tbsp olive oil to a large frying pan over medium high heat. Add halloumi and cook until golden on one side (about 1-2 minutes). Flip and cook until golden, then add remaining honey mixture to the pan and cook until thickened (about 30 seconds), then flip the halloumi to coat all sides with the sauce. Remove from heat.

Assemble your salad. Plate your kale salad, top with breadcrumbs/sesame seeds, then finish with halloumi. Top with any extra pan sauce.

Recipe credit: Dinner, Sorted.