Halloumi Kale Salad
Halloumi is a pregnancy-friendly cheese and a great source of protein and calcium. Makes for a great addition to your regular salad!
Servings
2
Prep Time:
10~15 min.
Ready:
Immediately
Good For:
Appetizers
Introduction
Halloumi Kale Salad
While we were traveling in New Zealand earlier this year, I had a halloumi salad which was really nourishing and hearty. Halloumi can be hard to find in Japan, but thankfully I could order online from Halal Tokyo. You can also sometimes find them at KALDI stores.
So what is halloumi? It’s a cheese made from sheep or goat milk and originated in Cyprus. It’s firm and unlike most cheeses, doesn’t melt under heat. In fact it takes on a “squeaky” texture and sometimes the outer part crisps up. Mmm.
Because of its high sodium content, it should be eaten in moderation but it’s a great source of protein and calcium. It also contains iron, potassium and vitamin B6, which is important for brain development, your immune and nervous system. Most halloumi cheeses are pasteurized and safe for pregnancy.
I usually throw a few slices in the oven and have one or two pieces to add a bit of heartiness to my salad!
Ingredients
-
Halloumi
- Eggplant
- Beets
- Chickpeas
- Kale
- Tomatoes
- Frilly lettuce
- Oranges
- Quinoa
- Edamame
- Olive oil
- Balsamic vinegar
- Salt
- Black pepper
Thinly slice halloumi and bake with sliced eggplant, beets, chickpeas, a drizzle of olive oil and ground black pepper for around 10-15 min. at 210C.
Let cool for a bit then top over your leafy greens, tomatoes, orange, quinoa and edamame.
Mix olive oil, balsamic vinegar, salt and black pepper, then drizzle over your salad. Enjoy!
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