Cavolo Nero Halloumi Salad

Cavolo Nero Halloumi Salad

Course Main Course
Servings 4 people


  • 500 g sweet potato cut into 2.5-cm (1-in) cubes
  • 2 red onions each cut into 8 wedges
  • 1 tbsp olive oil
  • 1 vegetable stock cube
  • 300 g pearled spelt
  • 200 g cavolo nero or kale
  • 1 red chilli deseeded and finely sliced
  • 150 g halloumi sliced into half 1cm slices

For the dressing

  • 2 tbsp olive oil
  • juice of 1⁄2 lemon
  • 1/2 tsp runny honey
  • 1 small clove garlic crushed


  • Preheat the oven to 200 ̊C/400°F/gas mark 6. Line a large roasting pan with baking paper.
  • Toss the sweet potato and red onion with 1⁄2 tablespoon of the olive oil and put into the prepared pan. Season with salt and pepper and roast for 20 minutes.
  • Meanwhile, bring a large saucepan of water to the boil, add the stock (bouillon) cube and stir to dissolve. Add the spelt and reduce to a simmer, then cook for 25–30 minutes until the spelt is tender but still a little chewy.
  • Add the cavolo nero or kale to the vegetables in the roasting pan and return to the oven to roast for a further 5–7 minutes, or until the greens are starting to crisp up.
  • Drain the spelt and add it to the roasting pan along with the chilli and roast for a final 5 minutes.
  • Heat the remaining 1⁄2 tablespoon of olive oil in a large frying pan (skillet) over a medium heat. Add the cheese to the pan and fry for 5 minutes, or until golden and slightly melted.
  • Mix together the dressing ingredients and season to taste.
  • Serve the roasted salad while still warm, topped with the cheese slices and with the dressing drizzled over.

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