Tue, 3 February 2026
Quinoa, Kale & Halloumi Salad
with Roast Sweet Potato, Dates, Pistachio & Tahini Honey Mustard Dressing
Serves 2
Ingredients
Salad
• 125g uncooked quinoa (approx. 400g cooked)
• 1 stock cube
• 1 bunch cavolo nero (kale)
• ½ can chickpeas, drained and rinsed
• ½ red onion, finely sliced
• 1 ripe avocado
• 1 block halloumi, sliced
• 1 medium sweet potato, peeled and cut into 2cm cubes
• 1 tsp olive oil (for halloumi)
• 1 tbsp olive oil (for roasting)
• 4–5 Medjool dates, pitted and finely sliced
• 2 tbsp pistachios, roughly chopped
Fresh herbs A generous handful, finely chopped:
• Mint
• Parsley
• Dill
• Chives
• Tarragon
Tahini Honey Mustard Dressing
• 3 tbsp extra virgin olive oil
• 1 tbsp tahini
• Juice of ½ lemon
• 2 heaped tsp Dijon mustard
• 2 heaped tsp local honey
• Sea salt & freshly cracked black pepper
Method
1. Cook the quinoa
Bring a saucepan of water to the boil with the stock cube. Add the quinoa and cook for 12–15 minutes until tender with a slight bite. Drain well and set aside to steam-dry.
2. Roast the sweet potato
Heat the oven to 200°C (180°C fan). Toss the sweet potato cubes with 1 tbsp olive oil, salt and pepper. Roast for 25–30 minutes, turning once, until golden, soft inside and lightly caramelised. Set aside to cool slightly.
3. Prepare the kale
Remove the tough central rib and finely shred the leaves.
Option A – Massage (recommended): Whisk the dressing ingredients together. Massage ¾ of the dressing into the kale using your hands until softened and glossy. Leave to sit for 10 minutes.
Option B – Blanch & refresh: Blanch kale in boiling salted water for 4 minutes, then refresh in ice water for 2 minutes. Drain and pat very dry before shredding.
4. Prepare the remaining ingredients
• Finely slice the red onion
• Slice the avocado just before serving
• Roughly chop the pistachios
• Slice the dates
• Chop the herbs and set aside
5. Fry the halloumi
Heat 1 tsp olive oil in a hot frying pan. Fry the halloumi slices for 3–4 minutes per side until deeply golden and crisp.
6. Assemble
In a large bowl, combine:
• Quinoa
• Kale
• Chickpeas
• Red onion
• Roast sweet potato
• Dates
• Pistachios
• Fresh herbs
Add the remaining dressing and toss well until everything is evenly coated.
Spoon into bowls, top with avocado and warm halloumi, and finish with a final scatter of herbs and cracked black pepper.
