Full disclosure. This isn't really a recipe as much as an assembly job. And I can't even claim the credit for it. My incredible friend Sarah - the Queen of last minute.com cooking - put it together the last time I went round for dinner. Good home cooking is all about being able to chuck stuff together using whatever's in your cupboard or fridge rather than slavishly having to follow a recipe, and this is a cracking example of just that.
What's the A to V?
Kale's almost been ruined by the fervour with which the wellness crowd have embraced this lovely vegetable, but nutritionally speaking broccoli or spinach are pretty similar, so by no means force yourself to eat this veg if you're doing it just cos you feel you ought to. As a member of the brassica fam, kale's a fabulous source of vitamin C and Vitamins K and A, while both halloumi and sundried tomatoes contain calcium.
Ingredients (serves 4 as a side):
150g kale
225g halloumi cheese (or a packet), sliced width ways
100g sundried tomatoes (roughly 1/2 a jar, drained)
1 large dried chilli (or 1.5 tsps of pul biber flakes)
Sea salt and pepper to season
Olive oil
Method
Heat a drizzle of oil in a frying pan or wok.
Add your kale and cook for around 3-5 minutes until wilted. Add your halloumi slices and sundried tomatoes and cook on a high heat until the cheese is starting to brown.
Season with salt, pepper, and the chilli and serve.