- 6 handfuls of kale
- 3 dl/1.2 cups of shredded red cabbage
- 2 dl/0.8 cups of cooked bulghur or quinoa – I used a grain mix with added beetroot
- 1 sliced red or orange capsicum
- 6 sliced strawberries
- a handful of sugar snaps
- 1 sliced avocado
- 2 thinly sliced scallions
- pickled red onion
- 10 cherry tomatoes
- 250g halloumi cheese
- 2 tsp sesame seeds
- half a lemon
- chili flakes
- 1.5 tbsp olive oil
- 0.5 tsp olive oil
Start by cooking your bulghur or quinoa, following the instructions on the package.
Remove the stems from the kale and place the leaves in a big bowl.
Squeeze lemon juice into the bowl and add olive oil to the mixture. Use both of your hands to massage the kale until it softens.
Once the kale is ready you can chop the rest of your veggies and berries and place them on the plates you intend to serve them on.
The pièce de résistance is obviously the amazingness that is sesame coated halloumi.
Cut your halloumi cheese into 0.5cm thick slices and sprinkle sesame seeds on both sides before frying in a pan with a small amount of oil until cooked.
Add the fried halloumi to the plates, drizzle with honey and enjoy!