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Crispy halloumi with lime & chilli buttered kale

Crispy halloumi with lime & chilli buttered kale

This is a bit of a fusion dish, with the stir-fried veg, lime and chilli providing flavours of Asia, and the buttery halloumi and walnuts giving a Levantine feel. It's lick-the-plate good, either as a sharing starter or as part of a larger mezze.

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  • Serves4
  • CourseStarter
  • Prepare20 mins
  • Cook25 mins
  • Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 175g Essential Unsalted Butter, melted
  • 1 clove/s garlic, crushed
  • 1 unwaxed lime, zest and juice, plus wedges to serve
  • 30g clear honey
  • 1 red chilli, deseeded and finely chopped
  • 2 tbsp olive oil, for frying
  • 50g walnut halves
  • 1 red onion, thinly sliced
  • 250g Essential Kale, thick stalks removed
  • 250g Essential Cypriot Light Halloumi, cut into 8 slices
  • 25g pack coriander, finely chopped
  • 4 Essential White Pittas, toasted, to serve


  1. 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.

  2. 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.

  3. 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.


Typical values per serving when made using specific products in recipe


2,825kJ/ 678kcals



Saturated Fat












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