Kale, halloumi & crispy pitta salad with roasted carrot yogurt

Name: Kale, halloumi & crispy pitta salad with roasted carrot yogurt
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4
Ingredients: 200 g carrots; 6 tbsp olive oil, plus extra for drizzling; 200 g Greek yogurt; 100 g tahini; 2 pittas, torn into pieces; 60 g skin-on almonds; 1 tsp sumac; 20 g Cooks' Ingredients Barberries; 250 g pack halloumi, at room temperature; 100 g Pentland Brig kale, stems discarded, leaves torn into small pieces; 1 lemon, juiced, with extra to taste; 28 g corinader, picked with a little stalk; 25 g pack flat leaf parsley, picked with a little stalk; 50 g pitted Kalamata olives, roughly chopped; extra virgin olive oil, to taste; 2 tbsp date nectar

This salad includes crunchy kale, crispy pitta pieces and warm, soft halloumi as well as barberries which lend a little tangy burst to the dish.

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Serves4
CourseLunch
Prepare25 mins
Cook1 hr
Total time1 hr 25 mins
PlusExtra time required for cooling and soaking

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Ingredients

200g carrots
6 tbsp olive oil, plus extra for drizzling
200g Greek yogurt
100g tahini
2 pittas, torn into pieces
60g skin-on almonds
1 tsp sumac
20g Cooks' Ingredients Barberries
250g pack halloumi, at room temperature
100g Pentland Brig kale, stems discarded, leaves torn into small pieces
1 lemon, juiced, with extra to taste
½ x 28g corinader, picked with a little stalk
½ x 25g pack flat leaf parsley, picked with a little stalk
50g pitted Kalamata olives, roughly chopped
extra virgin olive oil, to taste
2 tbsp date nectar

Method

Preheat the oven to 190ºC, gas mark 5. Wash and dry then trim and discard the carrot tops. Cut the carrots into 2cm pieces, place on a small baking tray, drizzle over a little olive oil and season with fine salt. Roast for 25-35 minutes, or until soft and golden. Remove from the oven and leave to cool.
Once cooled, blitz the carrots in a food processor to a coarse purée then spoon into a bowl. Mix in the yogurt and tahini and season with a little more salt. Set aside to chill until required.
Reduce the oven to 170ºC, gas mark 3. Heat a large, ovenproof frying pan over a medium heat and add 3 tbsp olive oil. When hot, add the torn pitta and almonds. Fry for 2-3 minutes, stirring to ensure everything is coated in the oil. Season and place in the oven for 5-10 minutes, or until golden and toasted. Stir in the sumac and leave to cool.
Place the barberries into a small bowl, pour boiling water over them, set aside to rehydrate for 15-20 minutes then drain and set aside again. Meanwhile, cut the halloumi in half where the natural fold is, then cut each half into 8 pieces. Put the kale in a large bowl, season with sea salt flakes and add the lemon juice. Massage the kale with your hands, then set aside for 10 minutes.
Heat a large frying pan over a medium heat. Add 3 tbsp olive oil followed by the halloumi. Fry on each side until it forms a golden crust. Adjust the heat to allow the halloumi to fry gently throughout the cooking process – too high and it will colour the outside without softening the middle, too low and it will boil in the pan. Serve warm.
Add the herbs, olives, barberries, pitta, almonds and warm halloumi to the kale. Dress the salad with a little extra seasoning, lemon juice or extra virgin olive oil, if needed. To serve, swirl the roasted carrot yogurt on the base of 4 plates, top with the salad and drizzle over the date nectar.