Loaded with pomegranate and chimichurri and tahini dressing, smoked trout, grilled halloumi, and topped with a poached egg, this kale bowl proves that salads can be anything but boring.
I may not share salad recipes too often, but that doesn’t mean I don’t eat them behind the scenes. To be honest, there are probably two days out of the week that we have a big salad of some description, for dinner.
Something relatively light, but something that also has a bit of substance.
The idea for this salad came when we were sitting in a cafe with a few friends, sifting through a brunch menu that had three things I wanted to try.
I naturally went for the smoked brisket sandwich, but the southern fried chicken burger sounded pretty special, as well. As did the summer breakfast salad. From memory it had things like felafel, haloumi, avocado and poached egg – among other things. It gave me the idea to make a “loaded” Mediterranean salad that’s fitting for breakfast, bunch or any meal of the day, for that matter.
An abundance of greenery, colorful additions like pomegranate and meaty, hot smoked trout – and why not toss in some pan-seared haloumi and crunchy roasted chickpeas laced with smoked paprika?
I’ve gone with two dressings that work beautifully together. Chimichurri and a creamy emulsion of yoghurt and tahini. So good.
And what’s a salad without an oozing soft poached egg!
Now… who said salads were boring?
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The Big Mediterranean Salad
Total Time: 25 minutes
Yield: 4 servings 1x
Description
Loaded with smoked trout, pomegranate and grilled halloumi. Dressed with Chimichurri and tahini dressing, and topped with a poached egg. This salad is anything but boring.
Instructions
Preheat the oven to 200°C (390°F). Spread the chickpeas on a lined baking tray and bake for 40–50 minutes until crisp. Transfer to a bowl and toss with olive oil, smoked paprika, and salt while hot. Let cool completely. (You’ll likely eat half of them before they make it to the salad.)
Finely chop the parsley, mint, and coriander. Combine with chili flakes, vinegar, lime juice, olive oil, salt, and pepper. Mix well and refrigerate until needed.
Whisk together the yoghurt, tahini, olive oil, and water until smooth. Refrigerate.
Bring a large pot of water to a boil. Briefly blanch the kale, then immediately transfer to ice water to stop the cooking. Drain thoroughly — really thoroughly — and pat dry with a clean towel.
Heat a non-stick pan over high heat. Grill the halloumi slices until golden on both sides. No oil needed.
Arrange the kale on a large platter. Top with halloumi, flaked trout, snow pea sprouts, avocado, and mint leaves. Add the poached eggs, scatter with pomegranate arils and spiced chickpeas, and drizzle with both the chimichurri and yoghurt-tahini dressing.
Pierce the eggs just before serving to let the yolks run into the salad — it ties everything together.
Notes
Kale: Properly drying the kale keeps the salad from getting soggy.
Eggs: Soft-poached or soft-boiled both work; aim for a runny center.
Trout substitute: Smoked salmon works perfectly.
Make ahead: Chickpeas, dressings, and chimichurri can all be made a day in advance.
Serving idea: Serve with warm pita bread or flatbread to scoop everything up.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Raw Food
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 recipe
- Calories: 520
- Sugar: 7g
- Sodium: 720mg
- Fat: 35g
- Saturated Fat: 9g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 190mg
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