Crispy halloumi with lime & chilli buttered kale

Name: Crispy halloumi with lime & chilli buttered kale
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 175 g Essential Unsalted Butter, melted; 1 clove/s garlic, crushed; 1 unwaxed lime, zest and juice, plus wedges to serve; 30 g clear honey; 1 red chilli, deseeded and finely chopped; 2 tbsp olive oil, for frying; 50 g walnut halves; 1 red onion, thinly sliced; 250 g Essential Kale, thick stalks removed; 250 g Essential Cypriot Light Halloumi, cut into 8 slices; 25 g pack coriander, finely chopped; 4 Essential White Pittas, toasted, to serve

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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Vegetarian

Serves4
CourseStarter
Prepare20 mins
Cook25 mins
Total time45 mins

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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

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.

Typical values per serving when made using specific products in recipe