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Bulgar Wheat, Kale & Halloumi Salad with ClemenGold® Dressing
This warm grain salad has it all — texture, crunch and a delicious ClemenGold® dressing that ties it all together.
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 25 mins
Ingredients
Vinaigrette
6 Tbsp (90 ml) delicate olive oil
2 Tbsp (30 ml) red wine vinegar
zest of 1 ClemenGold®
salt and pepper
Salad
2 C (500 ml) bulgar wheat, cooked according to the packaging instructions
200 g kale leaves, rinsed well and dried
2 tsp ground cumin
2 Tbsp (30 ml) sesame seeds
¼ C (60 ml) slivered almonds
400 g block of halloumi, sliced into pieces about 5mm thick
200 g baby spinach, torn or chopped
2 ClemenGold® mandarins, peeled and separated into segments
1 large avocado, cubed
small handful micro herbs to garnish
Method
Vinaigrette
Mix all the ingredients for the vinaigrette in a glass jar then seal with a lid and shake to combine. Set aside.
Salad
Preheat the oven to 200 ºC. Drizzle the kale with olive oil and season with salt and pepper. Roast for about 15 minutes or until the kale is crispy. Remove from the oven and allow to cool.
Add a drizzle of olive oil to a frying pan and add the cumin and almonds. Toast until the nuts are golden and fragrant. Set aside.
Add the sesame seeds to a separate dry frying pan and toast, tossing often, until golden. Set aside.
Add a splash of olive oil to a non-stick frying pan and over medium high-heat. Fry the halloumi slices for 1-2 minutes a side until evenly caramelised. Set aside.
Toss the crispy kale and spinach with the bulgar wheat. Top the salad with ClemenGold® segments and avocado pieces. Garnish with cumin-spiced almonds and sesame seeds. Dress with salad with half the dressing, season to taste and garnish with a scattering of micro herbs. Serve with the remaining dressing on the side.
