Dinner Ideas, Salad, Vegetarian
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Protein Packed Mediterranean Kale Salad

Eating healthy while on the road can be difficult at times – M&M’s for dinner or airport sushi (again)? I choose the M&M’s more than I care to admit. By the time I get home on the weekends, my body is craving fresh, healthy, homemade food. What’s healthier than a kale salad?

To make this salad into an entree, I added quinoa and halloumi as protein elements. To add even more of a Mediterranean flare, I added the delicious lemon-tahini dressing from Oh She Glows, as well as roasted okra, eggplant, and carrot.

I hope for the day when kale salad sounds more tempting than M&Ms….

Read on for the recipe!

RECIPE

Ingredients:

  • 1 bunch black kale, de-ribbed (?) and shredded
  • 1/2 cup okra, sliced
  • 1 small purple eggplant, sliced
  • 1 large carrot, finely sliced
  • 1/2 cup cooked quinoa
  • 4 thick slices halloumi cheese
  • 2 tbsp flour or cornstarch
  • Dressing:
    • 3 tbsp tahini
    • juice of 1/2 lemon
    • 2 tbsp olive oil
    • Salt & pepper to taste

Method:

  1. Preheat the oven to 350F. Toss okra, eggplant, and carrot with olive oil and sprinkle with salt and pepper. Place on baking pan and roast for 15 minutes, flipping occasionally.
  2. While vegetables are roasting, shred kale. Begin by slicing out thick ribs, and then finely chop. Set aside in a bowl.
  3. Prepare dressing by vigorously whisking together all ingredients until emulsified.
  4. Add dressing to kale and massage for 5 minutes to breakdown some of the fibers in the kale. Add in cooked quinoa and stir.
  5. Prepare halloumi. Preheat a small frying pan over high heat. Roll halloumi in flour and place in pan. Cook each side for approximately 30 seconds, until brown.
  6. Plate salad beginning with kale and quinoa. Top with roasted veggies and halloumi. Squeeze some extra lemon juice on top for extra flavour, and enjoy!
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