Equipment
Ingredients
Roasted Carrots
- 500 g carrots, peeled and cut into 5cm batons
- 15 ml olive oil
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Za'atar Vinaigrette
- 60 ml olive oil, extra virgin
- 30 ml lemon juice, freshly squeezed
- 15 g za'atar
- 10 ml honey
- 1 garlic, minced
- 2 g kosher salt
Salad Base and Toppings
- 200 g kale, stems removed, leaves torn into bite-sized pieces
- 1 red onion, thinly sliced
- 2 pita bread, torn into bite-sized pieces
- 250 g halloumi cheese, sliced 1cm thick
- 15 ml olive oil, for toasting and frying
Nutrition (per serving)
Method
Preheat the oven to 220°C/425°F and line a baking sheet with parchment paper.
Place the prepared carrots on the baking sheet, drizzle with olive oil, and season with salt and pepper. Toss well to coat, spread in an even layer, and roast for 25 minutes until tender and deeply caramelized on the edges.
While the carrots roast, combine the extra virgin olive oil, lemon juice, za'atar, honey, minced garlic, and salt in a small mixing bowl. Whisk vigorously until the vinaigrette is emulsified.
Place the torn kale into a large mixing bowl. Pour one third of the vinaigrette over the kale and use your hands to massage and knead the leaves for 2 minutes until they reduce in volume, become dark green, and feel noticeably softer.
Heat half of the remaining olive oil in a frying pan over medium heat. Add the torn pita pieces and toast for 4 to 5 minutes, tossing frequently, until golden brown and extremely crunchy. Transfer the pita to a plate.
Wipe the frying pan clean and return it to medium heat with the remaining olive oil. Add the halloumi slices in a single layer and sear for 2 minutes per side until deeply browned and slightly melty. Remove from heat immediately.
Add the warm roasted carrots and thinly sliced red onion to the large mixing bowl with the massaged kale. Toss gently to combine and distribute the flavors.
Transfer the salad mixture to a serving platter. Scatter the toasted pita pieces over the top, arrange the warm seared halloumi slices throughout, and drizzle with the remaining za'atar vinaigrette. Serve immediately while the cheese is warm.
Chef's Notes
- Massaging the kale with an acidic element like lemon juice breaks down its tough cellulose structure, transforming it from a rigid garnish into a tender, pleasant salad base.
- Halloumi has a very high melting point, which makes it perfect for pan-searing. Always cook it dry or with minimal oil, and serve it immediately, as it firms up as it cools.
- Tearing the pita rather than cutting it creates jagged, irregular edges that crisp up beautifully and absorb the dressing much better than clean cuts.
- If preparing this for meal prep or a make-ahead lunch, store the massaged kale, dressing, carrots, and onion together, but keep the pita and halloumi in separate containers to maintain their distinct textures.
Storage
Refrigerator: 3 days — Store the pita and halloumi separately from the vegetables to maintain texture.
Reheating: Reheat halloumi briefly in a dry pan over medium heat until warm and soft.
