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Kale, Sweet Potato and Haloumi Salad 

                                                                                       INGREDIENTS

 

                                                                                3 large sweet potato

                                                                                2 garlic cloves

                                                                                Knob of coconut oil

                                                                                Fine sea salt

                                                                                Cracked black pepper

                                                                                1 small bunch kale

                                                                                Olive oil

                                                                                Juice of 1/2 lemon 

                                                                                1 brick haloumi cheese

                                                                                Handful fresh mint leaves, roughly chopped 

 

                                                                                         METHOD

 

Preheat oven to 200oC.

Peel sweet potato and chop into cubes.  Mince the Garlic.  In a baking dish, toss the garlic and sweet potato with a little melted coconut oil and sprinkle with salt and pepper.  Roast for 40-50 minutes or until tender.

 

While the sweet potato is roasting, prepare the kale.  Remove and discard the tough ribs.  Roll the leaves into a cigar shape, and slice into ribbons.  Place in a large bowl, add a drizzle of olive oil, a little salt and the lemon juice. Using your hands, rub the kale together, as if you were giving it a massage, for 2 minutes, until the leaves are dark green and tender.  

 

Cut the haloumi into thin slices.  Heat grill pan or frying pan over high heat.  Add the haloumi in a single layer and cook until golden on the bottom.  Flip a repeat on the other side.   

 

To assemble, put a portion of the kale onto each plate.  Top with cubes of sweet potato and slices of grilled haloumi.  Garnish the entire plate with the chopped mint and top with a drizzle of olive oil.  

 

Recipe from: Sarah Britton - My New Roots

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