by Zars Kitchen Admin

A perfect autumnal warm salad with amazing textures and flavours… this is one recipe you need in your repertoire!! 

Raw kale is massaged for a few mins with basil EVOO and lemon juice which softens it and infuses those delish flavours.  The pan fried halloumi has loads of garlic that becomes crispy and golden which is perfect to sprinkle on top before serving!


Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.7/5
( 3 voted )


  • 250g block Halloumi, sliced into 8
  • 6 cloves Garlic, crushed
  • 60ml Olive oil, plus more for drizling (I used basil flavoured)
  • 2 small Sweet potatoes, peeled and sliced
  • Sea salt flakes and ground black pepper
  • 200g Kale, sliced
  • 0.5 Lemon, juiced
  • 4 pieces Semi dried Tomatoes, sliced into strips
  • 2 tbsp Balsamic vinegar (I used Vine tomato flavoured)
  • Handful Pine nuts, dry toasted


  1. Preheat oven to 180C
  2. Marinate the halloumi with the crushed garlic and 60ml of olive oil, set aside until ready to cook
  3. Place the sweet potato in an oven proof dish, drizzle with olive oil, then sprinkle with sea salt and black pepper, give them a good mix
  4. Lay them in a single layer on the tray and roast in the oven for 20 minutes or until golden and starting to char, set aside
  5. Place the kale in your salad bowl, drizzle with 1-2 tbsp of oil and the lemon juice, massage the kale with your hands for a about 3 mins to soften and infuse with the oil and lemon
  6. Add the semi dried tomatoes and cooked sweet potatoes
  7. In a frying pan on medium low heat, tip in the halloumi with all the garlicky oil and gently cook until the halloumi starts to colour and the garlic crisp up
  8. Transfer the halloumi into a serving dish, reserving the crispy garlic
  9. Drizzle over the balsamic, sprinkle on top the toasted pine nuts, crispy garlic and crushed red chilli flakes
  10. Enjoy!
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