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Kale, Orange & Beetroot Salad With Spiced Halloumi Fries

May 12, 2017 by PreggieVeggie Leave a Comment

Harissa Halloumi With Kale, Beetroot & Orange Salad. Super simple, quick and healthy veggie feast #preggieveggieHarissa

I bought a pot of harissa the other day and have been putting it on pretty much everything ever since. My husband loves halloumi so it seemed like the perfect candidate for a harissa treatment, and the kale, orange and beetroot salad provides the perfect, refreshing and healthy backdrop to the salty, spiced cheese.

Harissa is a hot, aromatic paste made from chilli, spices and herbs. It’s spicy and fragrant and widely used in North African and Middle Eastern cooking. You can get it ready-made from the super market and it’s a quick and easy way to spice up any dish. It’s especially delicious with chickpeas, roasted veg or cous cous.

Baharat

A middle eastern spice rub that you can buy in most supermarkets or make your own. It commonly contains pepper, coriander, cinnamon, cloves, cumin, rose, cardamom, nutmeg and paprika although versions can vary. In this recipe it helps the cheese form a crispy, golden crust.

Harissa Halloumi With Kale, Beetroot & Orange Salad. Dleicious middle eastern flavours and healthy ingredients #veggie

Benefits of Citrus

There’s evidence to show that adding citrus to leafy greens like kale helps the body absorb vital nutrients so a bit of orange, lemon or lime juice in your salad dressing is never a bad thing. The sweetness of the orange works really well here against the saltiness of the halloumi and bitterness of the greens.

Kale

Everybody’s heard about the health benefits of Kale but how much do you really know? Kale boasts nutrients such as vitamin K, vitamin C, vitamin A, manganese, copper, calcium, potassium, and on the list goes! You can read more about the health benefits of kale here.

Vegan Version

This salad is also great made with chickpeas in place of the halloumi. Season them in the same way with harissa, baharat and salt, then pan fry or bake them until they’re crispy, little vegan gems.

Harissa Halloumi With Kale, Beetroot & Orange Salad. Simple, salty, sweet veggie salad!

Hummus!

Serve this kale, orange and beetroot salad alongside wholemeal wraps and smoked hummus…perfect 🙂

If you’re mad for middle eastern recipes like my husband, try these Butternut Squash, Spinach & Pine Nut Tacos With Spicy Beetroot Relish or this Halloumi Burger With Beetroot Relish & Harissa Mayo!

Let me know if you make this one #preggieveggie

Harissa Halloumi With Kale, Beetroot & Orange Salad 2

Kale, Orange & Beetroot Salad With Spiced Halloumi Fries
 
Save Print
Prep time
10 mins
Cook time
12 mins
Total time
22 mins
 
A quick, easy and healthy kale, orange and beetroot salad topped with golden harissa and baharat spiced halloumi fries.
Author: Preggie Veggie
Recipe type: Salad, Main, Savoury
Cuisine: Vegetarian, Middle Eastern
Serves: 2
Ingredients
Kale, Orange & Beetroot Salad With Spiced Halloumi Fries
  • 100g green beans
  • 200g kale
  • 1 tsp. garlic oil (optional)
  • 300g cooked beetroot
  • 30g pine nuts
  • 250g halloumi
  • 1 tbsp. harissa
  • 1 tbsp. baharat
  • 1 orange
  • 15g dill
  • 1 or 2 tbsp. extra virgin olive oil
  • 1 tbsp. balsamic vinegar
Instructions
  1. Add the green beans into a pan on a medium heat
  2. Wash and add the kale (a little water will help it wilt)
  3. Add a little olive oil or garlic oil here if you like
  4. Slice each beetroot into 4 and add those to the pan to heat through
  5. Add the pine nuts and let them begin to brown
  6. Remove pan from the heat when kale is softened to your liking (usually about 4 minutes)
  7. Meanwhile, chop the halloumi into long slices and brush with the harissa
  8. Sprinkle over the baharat spice blend
  9. Add the halloumi to a hot griddle or frying pan (no oil is needed if the pan is non stick)
  10. Cook for a few minutes on each side or until golden (try not to move them around too much, give them time to form a nice crust)
  11. Slice a few segments from the orange and add these to the salad
  12. Squeeze the juice from the rest of the orange into the salad (rescue all the juice from the chopping board too!)
  13. Chop and add the dill
  14. Dress the salad with olive oil and balsamic vinegar
  15. Taste and adjust to preferred acidity
  16. Enjoy!
Notes
* Nutritional info calculated with maximum amount of oil but less can be used for lower calorie version
Nutrition Information
Serving size: ½ Calories: 830 Fat: 64.6 Saturated fat: 28.8 Carbohydrates: 20.4 Sugar: 14.2 Fiber: 10.5 Protein: 47.9
3.5.3226

 

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Related

Filed Under: Main, Recipes, Savoury, Summer Tagged With: Beetroot, halloumi, harissa, kale, Middle East, Orange, salad

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About Preggie Veggie

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My name’s Victoria and I love to create simple, delicious and comforting plant-based recipes to support today's vegetarians and vegans during pregnancy and beyond. Healthy Veg ...

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