Crispy halloumi with lime & chilli buttered kale

Mix together the butter, garlic, lime zest and juice, honey and chilli. Season with salt and set aside somewhere warm. Heat 1 tsp oil in a wok, then fry the walnuts, stirring often, for 2-3 minutes, until golden brown. Drain on kitchen paper, cool, then roughly chop and set aside.

Wipe out the wok and add 1 tbsp oil. Increase the heat to high, then stir fry the onion for 3-4 minutes, until starting to soften and colour. Tip in the kale and stir fry for 5-6 minutes, allowing the vegetables to take on some colour. Add 75ml water and stir fry until evaporated. Once the kale is soft and slightly blackened around the edges, reduce the heat to low.

Place a frying pan over a medium-high heat and drizzle with 2 tsp oil. Fry the halloumi for 2-3 minutes on each side, until dark golden and crisp. Bring the kale pan back to sizzling, then add most of the coriander, walnuts and butter mixture. Toss everything together, then transfer to a serving plate. Top with the halloumi slices, drizzle with the remaining butter mixture and scatter over the remaining walnuts and coriander. Serve immediately, with toasted pittas and lime wedges.