Kale, halloumi & crispy pitta salad with roasted carrot yogurt
Waitrose and Partners

Kale, halloumi & crispy pitta salad with roasted carrot yogurt

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. 

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

    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
    • 1/2 x 28g corinader, picked with a little stalk
    • 1/2 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