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

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. 

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseLunch
  • Prepare25 mins
  • Cook1 hr
  • Total time1 hr 25 mins
  • PlusExtra time required for cooling and soaking

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.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.


Typical values per serving when made using specific products in recipe


3,772kJ/ 909kcals



Saturated Fat












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5 out of 5 stars1 rating