Easy Halloumi Salad with Chickpeas, Kale, and Emmer Grain.
A vibrant and hearty salad with crispy halloumi, emmer grain, kale, and chickpeas, tossed in a tangy dressing for a healthy and flavourful meal.
Ingredients
Salad Ingredients
- 1 cup whole grain emmer
- 2 cups water with 1 chicken stock cube or use vegetable or bone broth for flavor
- 1 cup chickpeas rinsed and drained (optional: pan-fried with 1tbsp oil, ½ teaspoon chili powder and salt to taste)
- 1 cup finely chopped kale leaves stems removed
- Handful of chopped cilantro or parsley
- ¼ cup dried cranberries
- 1 tablespoon green onions finely chopped
- 250 g halloumi cheese sliced and pan-fried until golden
Salad Dressing
- 1 shallot finely minced
- 3 teaspoons runny honey
- 1 tablespoon Dijon mustard
- 4 tablespoons apple cider vinegar
- 2 garlic cloves made into a paste
- ½ cup extra virgin olive oil
- ½ teaspoon ground black pepper
- 1 teaspoon Pink Himalayan salt
Instructions
- Cook the Emmer Grain: In a medium saucepan, combine the emmer, water, and chicken stock cube (or broth).Bring to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the emmer is tender and the liquid is absorbed. Fluff with a fork and set aside to cool.
- Prepare the Chickpeas: If using pan-fried chickpeas, heat a skillet over medium heat. Add the rinsed and drained chickpeas, chili powder, and a pinch of salt. Toss for 3–4 minutes until lightly toasted. Set aside. Alternatively, use chickpeas straight from the can, drained and rinsed.
- Pan-Fry the Halloumi: Heat a non-stick pan over medium heat. Pan-fry the sliced halloumi for 1–2 minutes on each side, until golden and crispy. Remove and set aside.
- Make the Salad Dressing: In a small bowl, whisk together the shallot, honey, Dijon mustard, apple cider vinegar, garlic paste, olive oil, black pepper, and salt until emulsified. Adjust seasoning if needed.
- Assemble the Salad: In a large mixing bowl, combine the cooked emmer grain, kale, chickpeas, parsley or cilantro, dried cranberries, and green onions. Toss gently to mix.
- Dress the Salad: Add the dressing a little at a time, mixing well, and use as much or as little as you prefer.
- Serve: Top the salad with pan-fried halloumi slices. Serve immediately and enjoy!
Video
Notes
- For added spice, sprinkle some red chili flakes on top of the salad or in the dressing.
- You can substitute emmer grain with Pearl Barley if needed.
- To store leftovers, keep the salad and halloumi in separate containers. Reheat the halloumi before serving for the best texture.