Kale Salad with Grilled Halloumi

Hi there! It’s been a while, I know.

The truth is even before COVID-19 I had been feeling very uninspired to put out content here and on Instagram. I have been putting all of my time and energy into a new project- which I am SO proud of and excited about! However, due to this pandemic it will have to be postponed. *cries*

In the meanwhile I do have a few nail posts lined up and feel free to enjoy the recipes I’ll be posting here and on my food IG, @fromlaurenskitchen!

For the kale salad you will need:

  • 1 bunch lacinato kale, ribs removed and thinly sliced or chopped
  • 1 medium sweet potato, peeled and cubed
  • 1 tbsp avocado oil
  • 1/2 red onion, thinly sliced
  • 1/4 cup dried organic cranberries (about a palm full)
  • 1 tbsp hemp seeds, for topping (can sub toasted sunflower or pumpkin seeds)
  • 1 small block of halloumi cheese, halved and sliced (see below on how to cook)
  • Pink salt and freshly ground black pepper, to taste


  1. Preheat oven to 400 F. Peel and cube scrubbed sweet potato. Place on a non-stick baking sheet and drizzle with 1 tbsp avocado oil, season with salt & pepper and toss around to coat. Spread out evenly and roast for ~15 min or until soft on the inside and crisp on the outside.
  2. Wash kale leaves and slice into thin strips (like coleslaw). Place the leaves into a large salad bowl and massage for 1-2 min until the leaves soften.
  3. Assemble the salad by layering kale, sweet potato, red onion, dried cranberries and then the halloumi. Finish by sprinkling with hemp seeds and drizzling with dressing (I used my easy lemon & garlic dressing but feel free to use whatever you like). Season with salt and pepper to taste. Serve immediately.


  1. Slice the halloumi into pieces about 1/2 inch thick.
  2. Add the halloumi to a dry non-stick frying pan.
  3. After a minute or two the halloumi will start to release moisture. DON’T flip it yet, wait until the liquid has been released, and any excess liquid has evaporated. A salty substance will be left in the pan, which will turn a nice golden brown.
  4. Flip the halloumi, at this point the underside should be golden brown.
  5. Once the halloumi is flipped it should be a lot quicker to brown as all of the liquid has already been released- about a minute or so.
  6. Once both sides are beautifully browned, your halloumi is ready. Serve immediately!
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