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This halloumi salad is made up of a few simple ingredients including kale, cannellini beans and cucumber and it’s drizzled with a tahini yoghurt dressing for a light and healthy lunch or dinner.
Kale and halloumi are two of my favourite ingredients. Especially when I’m trying to eat a little healthier, they’re both filling, satisfying and full of flavour and texture.
We have been having a crazy heatwave in London over the past month or so. I adore the heat and have been loving the warm weather but it got to a bit of a breaking point today where it felt super heavy and thankfully there was a big storm.
I love thunder storms so that was all good and straight afterwards it seemed to drop about 10°C which made everything seem much fresher.
Even still we’re looking at mid to high twenties temps for the indefinite future so we need salads and vegetables and healthy stuff stat.
This was one of my warm weather creations from the past few weeks. Minimal cooking is involved, just frying the halloumi, then everything else is tossed together and drizzled with dressing. Easy!
INGREDIENTS YOU NEED TO MAKE THIS HALLOUMI SALAD WITH KALE:
- Cannellini Beans
- Sunflower Seeds
- Olive Oil
- Greek Yoghurt
- Curry Powder
- Salt and Pepper
Keep scrolling to get the full recipe for this halloumi salad with kale…
You can really mix up this salad and use whatever you have. I like cucumber for that fresh crunchiness but you could switch it for tomatoes or any other vegetable you like.
The cannellini beans could easily be switched for any other bean or even chickpeas if you prefer. I also sprinkle sunflower seeds on top but any other seed would work just as well so use your favourite!
So we’ve covered the salad and all your options in terms of ingredients but now let’s talk about that dressing.
Tahini is my new obsession in terms of salad dressings, it just adds the best nutty flavour and this version with Greek yoghurt has a little extra tang to it as well.
I made a maple tahini dressing for this sweet potato and quinoa salad as well which was just perfect with its nutty sweetness.
The dressing is so simple to make, just whisk everything together, and you should almost definitely make double because you’ll want to use it on everything.
I added a little curry powder and cumin to mine and I love that curry flavour with all the other ingredients, the curry and halloumi kind of reminds me of this cashew nut curry with halloumi which is one of my all time faves.
If you’re as in love with halloumi as I am then you need to head over to my complete guide to How to Cook Halloumi! It’s got tips on how to grill, bake and fry it as well as plenty of recipes to try out and even some fun little facts about everyone’s favourite cheese
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS HALLOUMI SALAD WITH KALE?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Use up leftover kale in this super simple weeknight pasta dish!
This quick, comforting casserole uses kale and cannellini beans!
Halloumi Salad with Kale & Cannellini Beans
For the Dressing
- 2 tbsp Tahini
- 4 tbsp Greek Yoghurt
- 1 cloves Garlic crushed
- 1 tsp Curry Powder
- 1 tsp Cumin
- Salt and Pepper
- Water as needed
For the Salad
- 200 g Halloumi sliced
- 1/2 Cucumber chopped
- 200 g Kale
- 1 400g tin Cannellini Beans drained and rinsed
- Sunflower Seeds to serve
- Olive Oil to serve
- Make the dressing by whisking all of the ingredients together and adding water, a little at a time, until you reach your desired consistency.
- Fry the halloumi until browned on both sides. Add the kale, halloumi, beans and cucumber to a large bowl. Toss everything together then drizzle with a little olive oil, sprinkle with sesame seeds and add dressing.
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Equipment you need to make this recipe…
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