Kale Halloumi Salad with Pomegranates
This halloumi salad is full of texture and flavour. Crispy halloumi, roasted sweet potato, tender kale and nutty giant couscous, all brought together with a tangy sun-dried tomato dressing and a sprinkle of pomegranate seeds.
Servings: 4 servings as a side
Ingredients
For the salad:
- 180 g kale stalks removed
- 1 large sweet potato peeled and cubed
- 225 g halloumi cubed
- 1 tbsp honey
- 1 tsp chilli flakes
- 150 g giant couscous
- 4 tbsp pomegranate seeds
- Olive oil for roasting and frying
- Salt and pepper to taste
For the dressing (you may not need it all!):
- 80 ml extra virgin olive oil ⅓ cup
- 60 ml red wine vinegar ¼ cup
- ¼ cup sun-dried tomatoes in olive oil roughly chopped
- 1 clove garlic crushed
- 1½ tbsp honey
- 120 ml water ½ cup
- Salt and pepper to taste
Instructions
- Preheat the oven to 200°C (180°C fan). On a large baking tray, add the cubed sweet potato. Drizzle with olive oil, salt and pepper, and roast for 20–30 minutes, or until soft and has a little colour.
- While the sweet potato roasts, pick out and get rid of any tough stalks from the kale. Add a drizzle of olive oil and a pinch of salt, then massage with your hands for 2-3 minutes until softened and dark green. Really squeeze and break it down, don't skip this step.
- Boil the giant couscous according to the packet instructions until tender. Drain and set aside.
- To a blender, add the olive oil, red wine vinegar, sun-dried tomatoes, garlic, honey, water, and some salt and pepper. Blend until smooth. Taste and adjust seasoning if needed.
- Pat the halloumi dry with kitchen towel. Toss with honey and chilli flakes in a small bowl. Over medium-high heat, heat a drizzle of olive oil in a frying pan. Fry the cubed halloumi for 2-3 minutes per side, until golden and crisp.
- In a large bowl, toss together the kale, roasted sweet potato, cooked couscous, and a few spoons of dressing. Toss, taste and add more dressing as needed. Top with fried halloumi and scatter over the pomegranate seeds.
Notes
Scroll up for a step by step guide on how to make halloumi salad.
To store: Store any leftovers in an airtight container in the fridge for up to 3 days. The salad is best enjoyed at room temperature — if refrigerated, let it sit out for about 15–20 minutes before serving. The halloumi will lose its crisp texture though so if you won't eat the whole salad at once, just leave behind some halloumi and fry it up when ready to serve.
Make ahead: You can roast the sweet potato and cook the couscous up to 2 days ahead. Store them separately in the fridge. The dressing can be made in advance and kept in a sealed jar or container in the fridge for up to 5 days — just give it a good shake before using. Assemble the salad just before serving for the best texture and freshness.
Sun-dried tomato oil: Use some of the flavourful oil from the sun-dried tomato jar in your dressing instead of plain olive oil.
Dressing: this might make more dressing than you need - start with a few spoons and then see how you go, adding as you go. Leftover dressing stores in the fridge in an airtight container or jar for a week and can go on any salad you like!
Kale alternative: Baby spinach or mixed leaves can be used if you prefer a softer base (no need to massage).
Couscous swap: Regular couscous, quinoa, or bulgur wheat all work well if you don’t have giant couscous.
Add-ins: Try sprinkling toasted nuts or seeds (like almonds or pumpkin seeds) on top for added crunch.
Nutrition
Calories: 500kcal | Carbohydrates: 34g | Protein: 17g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 754mg | Potassium: 525mg | Fiber: 5g | Sugar: 12g | Vitamin A: 12600IU | Vitamin C: 52mg | Calcium: 705mg | Iron: 2mg