Grilled Halloumi Cheese and Kale Salad

Grilled Halloumi and Kale Salad
Alison Marras


6cups Lacinto or curly kale
1/2cup raw red cabbage
2teaspoons olive oil
1 lemon (zest and juice)
1package Halloumi cheese (8 oz.)
Sea salt and cracked black pepper to taste


  1. Wash and dry kale and strip leaves off the stems, slice or cut using kitchen shears into small pieces (almost like ribbons). Add to a large salad bowl.
  2. Pour olive oil over the kale and massage with hands for approx. 5 minutes.
  3. Add in thinly sliced cabbage, lemon zest and juice from half the lemon.
  4. Top with a little pinch of sea salt and set aside to marinate.
  5. Fire up your grill, using a cast iron grill pan or actual grill on medium-high. No oil needed!
  6. While that’s heating up, slice your Halloumi if it’s not already – you want the slices to be pretty thick so they hold up nicely, I usually slice one 8oz. package into no more than 6 slices.
  7. Once the pan is nice and hot, add slices of Halloumi and just watch, it’ll take just a few minutes each side, just check the grill marks to make sure you like them before you flip.
  8. Some corners might melt more than others, but overall it should be fairly intact! Next you simply pull them off the grill with tongs and place along side your salad.
  9. Squeeze the rest of your lemon allover the cheese. Optionally add black pepper and any other toppings and serve!

This recipe from Food by Mars and Honest Cooking was republished with permission. It originally appeared as Simple Grilled Halloumi Kale Salad

Grilled Cheese and Kale Salad Recipe