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.
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.
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.
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.
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
- 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
- Add the green beans into a pan on a medium heat
- Wash and add the kale (a little water will help it wilt)
- Add a little olive oil or garlic oil here if you like
- Slice each beetroot into 4 and add those to the pan to heat through
- Add the pine nuts and let them begin to brown
- Remove pan from the heat when kale is softened to your liking (usually about 4 minutes)
- Meanwhile, chop the halloumi into long slices and brush with the harissa
- Sprinkle over the baharat spice blend
- Add the halloumi to a hot griddle or frying pan (no oil is needed if the pan is non stick)
- 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)
- Slice a few segments from the orange and add these to the salad
- Squeeze the juice from the rest of the orange into the salad (rescue all the juice from the chopping board too!)
- Chop and add the dill
- Dress the salad with olive oil and balsamic vinegar
- Taste and adjust to preferred acidity