Festive FEAST

Sticky halloumi and kale salad

with apricots, chestnuts and tahini dressing

SERVES 4

• 400g curly kale
• 100g dried apricots, roughly chopped
• 80g whole chestnuts, peeled, roasted and roughly chopped*

FOR THE HALLOUMI

• 500g halloumi
• 2 tbsp pomegranate molasses
• 1 tbsp honey
• 1 orange, juice and zest
• 1 tsp sumac

FOR THE DRESSING

• 5 tbsp rapeseed oil
• 2 tsp Greek yoghurt
• 1 tbsp tahini
•½ tsp pomegranate molasses
• Sea salt and black pepper

*We recommend Merchant Gourmet ready-cooked here.

1 Place the kale in a big bowl. Douse the kale in two glugs of olive oil and massage for around four minutes until it’s tender.

2 Cut the halloumi lengthways into 1cm slices. Add to the bowl with the pomegranate molasses, honey, orange juice and sumac. Coat it all before frying in a saucepan with the juices