Kale with Cauliflower & Haloumi Croutons

Serves 4

A delicious kale salad recipe with roasted cauliflower and halloumi, written by the brilliant Donna Hay.

Recipe from: Donna Hay’s cookbook - ‘Weeklight’

Ingredients

• 2 kg cauliflower (about 2 large heads), trimmed and cut into florets

• 80ml extra-virgin olive oil

• 250 grams haloumi, chopped

• 8 sprigs marjoram (or, alternatively thyme or oregano)

• 45g slivered almonds, toasted

For the pummelled kale

• 500 grams kale, stems removed and leaves torn into small pieces

• 2 tablespoons extra-virgin olive oil

• 40g currants

• 1 teaspoon finely grated lemon rind

• 60ml; lemon juice

Directions

1. Preheat oven to 220°C. Line 2 baking trays with non-stick baking paper.

2. Place the cauliflower florets in a large bowl and add 60ml of the oil. Toss to coat and divide between the trays. Roast for 20 minutes.

3. Place the haloumi and marjoram in a bowl and top with the remaining 1 tablespoon of oil. Toss to coat, arrange over the cauliflower on the trays and roast for a further 20 minutes or until the haloumi and cauliflower are golden.

4. While the cauliflower and haloumi are roasting, make the pummelled kale salad. Place the kale, oil, currants, lemon rind and juice in a large bowl. Toss to combine and, using your hands, rub the dressing into the kale for 8 minutes or until the kale is softened.

5. Divide the kale salad between serving bowls and top with the warm cauliflower and haloumi. Sprinkle with the almonds and serve immediately.