Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Squash, Kale, Red Cabbage and Halloumi Salad
That sounds like there’s a lot going on! There is but this vegetarian festive salad is simple, hearty and healthy. I’d describe Kalettes as a cross between a Brussel and kale. Here I combined them with red cabbage which I roasted with the squash and clementines. The clementines become soft and sweet when roasted so make an excellent dressing just by themselves. I added puy lentils for protein and the Halloumi because I love it’s squeekiness and saltiness! And delicious with the sweet clementines.
Serves: 4 as a main
Prep: 5 minutes
Cooking: 20 minutes
Total: 25 minutes
Difficulty: easy
INGREDIENTS
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160g Kalettes
1 medium squash peeled, deseeded and sliced
1/2 red cabbage shredded
1 tsp ground cumin
3 clementines halved
160g halloumi cheese sliced
2 tbsp extra virgin olive oil
Puy Lentils – I used Merchant Gourmet’s ready to eat
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Lay out the cabbage on a baking sheet and add the squash. Sprinkle over the ground cumin, salt and pepper. Add the halved clementines. Roast for 25 minutes in a 200 degree oven.
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Cook the Kalette’s in boiling water for 3 minutes. Drain.
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Add the slices of Halloumi to a hot oiled griddle or frying pan. Cook for 1 minute each side.
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Layer the cabbage, Kalettes. Squash and lentils. Add the Halloumi, drizzle with olive oil and squeeze over the clementines.
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Cook the Kalette’s in boiling water for 3 minutes. Drain.
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Add the slices of Halloumi to a hot oiled griddle or frying pan. Cook for 1 minute each side.
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Layer the cabbage, Kalettes. Squash and lentils. Add the Halloumi, drizzle with olive oil and squeeze over the clementines.
