Here's the delicious part two of my September collab with Jazz™ apples. The last recipe was SO well received. I really hope you love cooking and eating this one as much. I've been eating it obsessively!
I adore crafting salads like this while the weather is still chilly. I really encourage you to forgot about those limp bags of supermarket lettuce and embrace what is currently in season. Gorgeously sweet apples, crisp radish and dark, robust kale (or cavalo nero) all come togther to create a dish with balance, texture and goodness.
Apples are glorious in salads and provide a delicate sweetness that plays beautifully with the earthiness of kale. Handfuls of fresh mint sing in this dish too. It is my favourite winter herb. While there is a bucketload of nourishment here, it doesn't feel pious or too nerdy. It's a gutsy slaw with heavenly slabs of halloumi, fresh from the pan, to make it utterly perfect.
If you're taking it to work for lunch or to a shared meal where you won't be able to cook the halloumi fresh, consider using a creamy feta or goats cheese instead.
Happy eating. Kelly x
Apple, radish, kale & mint salad w/ crispy halloumi
Serves 2 as a meal or 4 as a side
1 Jazz apple - sliced very thinly using a julienne peeler
Juice of 1 lemon
2 medium carrots - sliced very finely using a julienne peeler
3 radish - sliced very finely using a julienne peeler
6 leaves kale or cavolo nero - stems removed and cut into very fine ribbons
Large handful fresh mint leaves - roughly chopped
Ghee or other oil for frying cheese
45mls good quality avocado or olive oil (I've been using this)
1 garlic clove - finely diced
Juice of 1 lemon
1/2 teaspoon mustard (Dijon or wholegrain will both work well)
1 rounded teaspoon coconut or light muscocado sugar
Salt and cracked black pepper
Place all the dressing ingredients into a jar (season generously) and shake until well mixed. Toss the apple with the lemon juice and leave for a minute. Drain well. Toss with the dressing and the other salad ingredients.
Cut the halloumi into 1cm slices. Heat a spoonful of oil in a sauté pan over a medium heat. Cook the halloumi for 1-2 minutes on each side unit golden.
Divide salad between bowls. Top with halloumi and serve immediately.