Kale and Haloumi Slaw
4 leaves of kale, stems removed and finely chopped
2 carrots, grated
¼ red cabbage, finely sliced
100g cherry tomatoes
40g toasted pinenuts
1 packet of haloumi
Myanbah Farm Blue cheese, tarragon and seeded mustard dressing
Place finely chopped kale, sliced red cabbage and carrot into a large bowl. Slice tomatoes
into quarters, add to the salad.
Slice the haloumi into 1cm thick slices. Add a little olive oil to a pan and fry the haloumi on
each side until golden brown.
Top the salad with the haloumi, toasted pine nuts and a good drizzle of blue cheese,
tarragon, mustard dressing.
The perfect summer salad.
Serves 2
