Equipment
Ingredients
Roasted Carrots and Pita
- 500 g carrots, peeled and cut into 5cm batons
- 150 g pita bread, torn into bite-sized pieces
- 30 ml olive oil
- 3 g salt
- 1 g black pepper, freshly ground
Salad Base and Halloumi
- 150 g kale, stems removed, leaves torn into bite-sized pieces
- 50 g red onion, thinly sliced
- 250 g halloumi cheese, cut into 1cm thick slices
- 15 ml olive oil
Za'atar Vinaigrette
- 60 ml olive oil
- 30 ml lemon juice, freshly squeezed
- 10 g za'atar
- 15 g honey
- 1 garlic, minced
- 2 g salt
Nutrition (per serving)
Method
Preheat oven to 200°C (400°F). Place the carrot batons on a baking sheet, toss with half of the 30ml olive oil, salt, and pepper. Spread into an even layer and roast for 15 minutes.
Remove the baking sheet from the oven. Add the torn pita pieces alongside the carrots, drizzle the remaining half of the olive oil over the pita, and toss slightly. Return to the oven for 10 minutes.
While the vegetables roast, combine 60ml olive oil, lemon juice, za'atar, honey, minced garlic, and 2g salt in a small jar. Secure the lid and shake vigorously until fully combined and slightly thickened.
Place the torn kale leaves in a large mixing bowl. Pour one tablespoon of the vinaigrette over the kale. Using your hands, firmly rub the dressing into the leaves for 2 minutes. Stir in the sliced red onion.
Heat 15ml olive oil in a skillet over medium-high heat. Add the halloumi slices in a single layer, ensuring they do not overlap. Fry for 2 minutes per side.
Add the warm roasted carrots, crispy pita croutons, and hot pan-fried halloumi directly to the bowl of massaged kale. Drizzle with the remaining za'atar vinaigrette and toss gently to distribute the ingredients. Serve immediately.
Chef's Notes
- Massaging the kale with a small amount of acidic dressing physically breaks down its tough cellulose structure. This crucial step transforms fibrous greens into a tender, easily digestible salad base.
- For the best caramelization, ensure your carrots have plenty of space on the baking sheet. Steam is the enemy of roasting; overcrowded vegetables will boil in their own moisture rather than browning.
- Wait to dress the entire salad until just before serving. The warmth of the carrots and halloumi helps bloom the aromatics in the vinaigrette, but letting it sit too long will turn the toasted pita soggy.
- If substituting another cheese for halloumi, ensure it is a high-melting-point grilling cheese like paneer or queso panela so it maintains its structural integrity under heat.
Storage
Refrigerator: 3 days — Store pita and halloumi separately from the dressed greens to maintain texture.
Reheating: Gently warm carrots and halloumi in a skillet over low heat before tossing with the remaining salad ingredients.
