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A bowl filled with a cavolo nero salad, with large chunks of halloumi.

Cavolo Nero Salad with Halloumi, Lentils and Chestnut Mushrooms

This cavolo nero salad with halloumi, lentils, and chestnut mushrooms is is ready in 20 minutes and packed with vegetables.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 2 people
Calories 493 kcal

Equipment

  • frying pan
  • knife

Ingredients
  

  • 4 oz cavolo nero
  • 1 red onion
  • 1 garlic clove
  • 14 oz chestnut mushrooms
  • 2 tablespoon Italian herbs (dried)
  • 1 tablespoon olive oil (+ extra for cooking)
  • 1 can lentils (small can)
  • 1 pack halloumi (around 7 oz)
  • 1 lemon (zest & juice)
  • salt & pepper to taste

Instructions
 

  • Slice the red onion and mince the garlic. Half and slice the mushrooms. Dice the halloumi in small cubes.
  • Sauté the mushrooms in high heat olive oil with the Italian herbs. Drain when water releases.
  • Add the onion & garlic; cook 2–3 mins.
  • Add kale, herbs, salt, and pepper. Cook until the kale is wilted.
  • Meanwhile, pan-sear the halloumi cubes in another pan until golden on all sides.
  • Stir the lentils and halloumi into the kale mix. Add lemon zest and juice, and salt & pepper to taste. Toss to combine.
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