Halloumi Kale Salad

Not your average salad ;)

Salad Ingredients:

• Lacinato kale, massaged

• Toasted halloumi

• Crispy chickpeas

• Tomatoes confit

Dressing Ingredients:

• Lemon juice

• Dijon

• Apple cider vinegar

• Olive oil

• Tomato confit

Instructions:
For the confit, pour cherry tomatoes into a heat proof dish with garlic cloves, herbs, a little kosher salt, and olive oil. Slow cook at 350° for about 30 minutes. This olive oil is liquid gold so whatever you do, keep it and enjoy wherever you may be using olive oil [i.e. dressings, sauces, etc.]

For the salad, grill halloumi stovetop. When browned on both sides, place on paper towel. In the same pan, add in some rinsed and drained chickpeas. I tossed it in harissa powder and pepper (don’t add salt! The halloumi is wayyyy salty on its own).

For the dressing, combine lemon juice, dijon, vinegar, olive oil + tomato + garlic confit. Massage into chopped kale, layer in toasted chickpeas, grilled halloumi, and tomatoes confit. Finish off with squeeze of lemon juice. Enjoy!