Grilled halloumi, sweet potato & kale

Grilled halloumi, sweet potato & kale with mustard seed & orange dressing

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A hearty dish packed full of contrasting tastes and textures, just the way I like ’em! You’ve got rich and pungent coriander and mustard seeds in the tart orange juice dressing, a bed of spiky kale, salty griddled halloumi and sweet potato slices to top it all off.

It looks like there’s quite a few steps to this. It is a little ‘bitty’ as in you have to keep chopping and changing between activities. Each aspect of this dish is really incredibly easy though, so don’t be put off. If you can handle cooking a full English, you can do this! And the best thing about this dish is everything should be somewhere in the ‘warm’ region. It isn’t about serving up a hot or a cold dish, just a sort of warm salad lurking somewhere in between. I’m really addicted to warm food at the moment, I reckon you can taste the flavours much, much better than you can with hot food. And it seems fitting for these warm but murky summer days. The recipe below serves two as a light meal.

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You will need:

200g halloumi, cut into 1/2cm-1cm thick slices
200g shredded kale
1 very small sweet potato, cut into 1cm-wide slices
1 orange, peeled
1/2 tspn mustard seeds
1/2 tspn coriander seeds
2 tbspn flaked almonds
1 tbspn white wine vinegar
1 1/2 – 1 tbspn of sugar
Salt, pepper
Plenty of olive oil
2 tspns shredded fresh mint

Method:

1 – Start with your sweet potato; pop the slices into salted boiling water for 5 minutes or so until pretty much cooked through then drain
2 – Meanwhile move onto your dressing; toast the almonds, coriander and mustard seeds in a small frying pan for a minute or so until they turn fragrant
3 – Remove the toasted seeds and nuts from the pan and crush into a fine dust using a mortar and pestle and set aside
4 – Slice up the orange into about 12-15 segments, removing pips and pith; take a couple of the segments and squeeze the juice into a small bowl (you need around 1 tspn of juice)
5 – Tip the crushed nuts/seeds into the orange juice and mix in 1 tbspn of white wine vinegar, 4-5 tbspns of olive oil, salt, pepper and a good pinch of sugar (taste dressing to test for sweetness whilst adding, to achieve the right compromise between tart and sweet for you!)

DRESSING
6 – Now start griddling your halloumi; heat some oil in a griddle pan over a high heat and add the halloumi slices once hot
7 – Griddle the halloumi ’til brown, turn and cook for another minute until charred and golden on both sides; remove from the pan and squeeze over a couple more segments of orange juice immediately
8 – Now add the cooked potato wedges to the griddle pan, adding more oil if necessary and cook for 3 minutes or so on each side until they crisp up a little and are fully cooked through
9 – While your sweet potato is finishing off, tip the kale into a wok that’s been heating up with a touch of oil; season the kale very well and toss for a couple of minutes
10 – Remove the kale from the heat, and the sweet potato, and layer up your dish with the bed of warm kale first, sweet potato second and halloumi third. Add to this the remaining orange segments, a good spoonful of dressing and some chopped fresh mint
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