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Blackberry Kale Salad with Fried Halloumi

Blackberry Kale Salad with Fried Halloumi

Prep time
24 min
Cook time
6 min


  • Small bunch kale for 6 serves stems removed & leaves cut into ribbons or torn finely
  • 1/2 small head red cabbage thinly sliced
  • 1/4 of a red onion, very finely sliced
  • 1 punnet of fresh blackberries
  • 1 packet of firm halloumi
  • 1 tbsp olive oil
  • 1 tbsp of toasted pumpkin &/or sunflower seeds for sprinkling
  • 1/3 cup Meg's chilli chive mayonnaise
  • 100 ml grapeseed or canola oil (must be light flavoured)
  • 3 egg yolks
  • 1 1/2 tsp Dijon mustard
  • 3 tsp white vinegar
  • 2 tsp honey
  • 2 tsp fresh lemon juice, or to taste.
  • 1 tsp finely chopped red chilli
  • 1/4 tsp of dried cayenne pepper
  • 1 tbsp chopped chives
  • Salt & freshly ground white pepper


Blackberry Kale Salad

  1. Place all salad ingredients in a big bowl – kale, cabbage, onion, herbs & chilli chive mayonnaise. Toss well.
  2. Gently toast your seeds in a pan over medium heat, continuously tossing until golden.
  3. Slice the haloumi to 1cm thick pieces, add some olive oil to the pan & gently cook for 3 minutes on both sides or until golden brown.
  4. Top with fried halloumi, fresh blackberries & a good sprinkle of seeds.


Chilli Chive Mayonnaise

  1. Place the yolks & mustard in a food processor & blend until the ingredients are light & creamy. While blending, gradually add about half the oil in a slow steady stream until thick and pale in consistency.
  2. One half of the oil is combined, add the vinegar – this will loosen the mixture slightly and give it a paler colour. Continue to gradually add the remaining oil.
  3. Towards the end, add the flavouring highlights – honey, fresh lemon juice (or to taste), finely chopped red chilli, cayenne pepper & chopped chives.
  4. Season with a generous pinch of salt, a small dash of white pepper and if needed, a little more vinegar.
  5. Blend until well mixed through.


  • Room temperature ingredients are best when making mayonnaise.
  • The mayonnaise will store in a sterilised jar in the fridge for up to one week.
  • Use a food processor with the small bowl attachment for quick & easy blending.
  • Mustard adds flavour, but it also helps to keep the mayonnaise stable. As well as the egg yolk, mustard helps emulsify the mixture, reducing the risk of the mayo breaking.
  • Adjust the heat of the mayonnaise with the cayenne pepper (none at all to as much as you like!).
  • Don’t feel like making your own mayo? There are many store-bought options that make for a quick & easy salad dressing fix in your supermarket.

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