Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups roughly chopped kale
  • 6 large figs ( quartered)
  • 1/4 cup coloured baby heirloom tomatoes
  • 1/4 cup fresh raspberries
  • 1 scallion chopped
  • 8 slices Halloumi cheese (cut into 1/4 inch thick slices)
  • 3 Tablespoons shelled pistachios
  • pinch of salt
  • 1/2 cup Fig Balsamic Vinegar ((or plain Balsamic vinegar))

Instruction

  • On a plate, layer the kale at the bottom and top with the figs, tomatoes, raspberries, and sprinkle scallions and nuts.
  • To make the balsamic reduction, bring the balsamic vinegar to a boil over high heat and then power the heat to low and allow it to bubble for 5-8 minutes until it has reduced to almost 2 Tablespoons of balsamic syrup (the syrup will thicken as it cools). Let it cool for a few minutes before using.
  • To grill the cheese, preheat a grill pan on the stove over medium-high heat and place the cheese slices one at a time on the pan. Let the cheese grill for 2 minutes before flipping to the other side and grill for 2 more minutes.
  • Place the grilled cheese over the sides of the salad plate and sprinkle a pinch of salt on top of the salad. Then drizzle with the 2 Tablespoons of cooled balsamic reduction (more or less to taste). Serve with toasted baguette slices if desired.