Crispy Shredded Halloumi Salad with Kale and Rice Recipe

Introduction

This Crispy Shredded Halloumi Salad combines the rich, salty flavor of fried halloumi with the fresh bite of kale and a tangy homemade dressing. It’s a satisfying and nutritious dish that works wonderfully as a light lunch or a colorful side.

Ingredients

• 225g (7.9oz) halloumi, shredded using a box grater
• 1 1/2 tbsp olive oil
• 1/4 cup pine nuts (or slivered almonds)
• 5 tightly packed cups kale leaves, chopped into 1–1.5cm (0.4–0.6″) pieces
• 1/4 red onion, very finely sliced then roughly chopped (~1/4 cup), or green onion finely sliced
• 1/4 cup roughly chopped dill (or parsley)
• 3 cups cooked white rice (1 cup uncooked), or brown rice or quinoa, warm or cooled

Dressing:

• 3 tbsp apple cider vinegar
• 1/3 cup extra virgin olive oil
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1 garlic clove, finely grated or crushed
• 1/4 tsp heaped cooking salt / kosher salt (halve for table salt, increase by 50% for flakes)
• 1/8 tsp black pepper

Optional protein addition:

• Soft boiled egg, halved

Instructions

1. Step 1: Make the dressing by putting all dressing ingredients into a jar. Shake well until combined and set aside to let the garlic flavor meld.
2. Step 2: Heat a large non-stick frying pan over medium heat, without oil. Add the pine nuts and stir regularly for about 3 minutes, until they develop light brown spots. Transfer to a bowl.
3. Step 3: Return the pan to the stove and heat olive oil over high heat. Add the shredded halloumi and cook for 5 minutes, until most is golden or deep golden but not brown. Lower the heat to medium-high if any patches brown too quickly. Transfer the halloumi to a bowl to cool and crisp further.
4. Step 4: Place the kale and red onion in a large bowl. Pour over about 2 tablespoons of the dressing and massage it into the kale leaves using your hands. Scrunch the kale vigorously, as it can handle it.
5. Step 5: Add the cooked rice, dill, most of the pine nuts, and the remaining dressing to the kale. Toss everything well to combine.
6. Step 6: Spread the salad on a wide, shallow serving bowl for easy sprinkling surface. Top with the crispy halloumi and remaining pine nuts. Optionally add halved soft boiled eggs. Serve immediately.

Tips & Variations

• To toast pine nuts in the oven, spread them on a baking sheet and toast at 180°C (350°F) for 5–7 minutes, stirring halfway through.
• Substitute parsley for dill if preferred or unavailable.
• Use quinoa or brown rice instead of white rice for a nuttier flavor and added nutrition.
• For extra protein, add chickpeas or grilled chicken instead of eggs.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The halloumi is best enjoyed fresh for crispness, but gently reheat in a pan to restore some texture if needed. Keep dressing separate if meal prepping to prevent soggy kale.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen kale for this salad?

Fresh kale is best for texture and massageability, but if using frozen, thaw completely and squeeze out excess water before dressing.

How can I make this salad vegan?

Replace halloumi with pan-fried tofu or tempeh and omit the honey from the dressing, substituting with maple syrup or agave.

Crispy Shredded Halloumi Salad with Kale and Rice Recipe

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★★★★★

4.9 from 113 reviews

This Crispy Shredded Halloumi Salad with kale is a vibrant, nutritious dish that combines the crunch of toasted pine nuts, the zest of a tangy apple cider vinegar dressing, and the satisfying texture of crispy halloumi cheese. Perfect for a light yet filling meal, this salad brings together fresh kale, aromatic herbs, and a choice of rice or quinoa as a base, topped off with optional soft boiled eggs for extra protein.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 225g / 7.9oz halloumi, shredded using a box grater
• 1 1/2 tbsp olive oil
• 1/4 cup pine nuts (or slivered almonds)
• 5 tightly packed cups kale leaves, chopped into ~1 – 1.5cm / 0.4 – 0.6″ pieces
• 1/4 red onion, very finely sliced then roughly chopped (~1/4 cup), or green onion finely sliced
• 1/4 cup roughly chopped dill (or parsley)
• 3 cups cooked white rice (from 1 cup uncooked rice grains), or brown rice or quinoa, warm or cooled

Dressing

• 3 tbsp apple cider vinegar
• 1/3 cup extra virgin olive oil
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1 garlic clove, finely grated or crushed using garlic crusher
• 1/4 tsp heaped cooking salt / kosher salt (halve for table salt, +50% for flakes)
• 1/8 tsp black pepper

Optional

• Soft boiled egg, halved

Instructions

1. Prepare the dressing: Combine the apple cider vinegar, extra virgin olive oil, honey, Dijon mustard, grated garlic, salt, and black pepper in a jar. Shake well until all ingredients are thoroughly mixed. Set aside to allow the garlic flavors to meld for enhanced taste.
2. Toast the pine nuts: Heat a large non-stick frying pan over medium heat without any oil. Add the pine nuts and stir regularly for about 3 minutes until they develop light brown spots and a nutty aroma. Remove them from the pan into a bowl to cool. (Alternatively, pine nuts can be toasted in the oven as per your preference.)
3. Cook the crispy shredded halloumi: Return the frying pan to the stove and heat the olive oil on high. Add the shredded halloumi and cook for approximately 5 minutes, allowing most of it to turn golden or deep golden but avoiding browning. If browning occurs too quickly, reduce the heat to medium-high. Transfer the cooked halloumi to a bowl; it will crisp further as it cools.
4. Dress the kale: Place the chopped kale and finely sliced red onion into a large bowl. Pour about 2 tablespoons of the dressing over them. Use your hands to massage and scrunch the dressing thoroughly into the kale leaves to soften them and distribute the flavor evenly. Kale is a tough green and benefits from this massage to enhance texture and taste.
5. Assemble the salad: Add the cooked rice, chopped dill, most of the toasted pine nuts, and the remaining dressing to the kale mixture. Toss all the ingredients well to combine.
6. Plate and serve: Spread the salad in a wide shallow serving bowl to maximize surface area for garnishing. Top with the crispy shredded halloumi and sprinkle with the remaining pine nuts. Optionally, add halved soft boiled eggs for extra protein. Serve immediately for best texture and flavor.

Notes

• Note 1: Using a box grater to shred halloumi helps create thin strands that crisp up beautifully when fried.
• Note 2: Roughly chopping kale into bite-sized pieces makes it easier to eat and helps it absorb the dressing better.
• Note 3: Soft boiled eggs add extra protein and creaminess to the salad, but are entirely optional.
• Note 4: For an oven method to toast pine nuts, spread them on a baking sheet and toast at 350°F (175°C) for 5-7 minutes, stirring halfway through for even browning.

Keywords: halloumi salad, crispy halloumi, kale salad, toasted pine nuts, Mediterranean salad, healthy salad, vegetarian salad