Blackberry Kale Salad with Fried Halloumi

Blackberry Kale Salad with Fried Halloumi

Serves: 6
Prep Time: 30 mins

Ingredients
Blackberry Kale Salad
1 small bunch kale, stems removed & leaves cut into ribbons or torn finely
½ small head red cabbage, thinly sliced
¼ 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

Meg's Chilli Chive Mayonnaise
250-300ml grapeseed or canola oil (must be light flavoured)
3 egg yolks
1 ½ tsp Dijon mustard
3 tsp white vinegar
2 tsp honey
2 tsp fresh lemon juice, or to taste
1 tsp finely chopped red chilli
¼ tsp of dried cayenne pepper
1 tbsp chopped chives
Salt & freshly ground white pepper

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

Meg's Chilli Chive Mayonnaise
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. Once 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.
Towards the end add the flavouring highlights – honey, fresh lemon juice (or to taste), finely chopped red chilli, cayenne pepper & chopped chives. Season with a generous pinch of salt, a small dash of white pepper and if needed, a little more vinegar. Blend until well mixed through.

Kitchen Notes
Room temperature ingredients are best when making mayonnaise.
The mayonnaise will store in a sterilised jar in the fridge for up to one week.
I use my KitchenAid 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.

Recipe by Megann Evans for Fresh Aussie Berries.

It's Aussie Raspberry & Blackberry Season!

Australian raspberry and blackberry growers have enjoyed perfect growing conditions this season, thanks to warm days and cool nights in the southern regions, resulting in high quality and volumes of these super berries.

From Simple To Super

Entertaining essential: Add fresh Aussie raspberries and blackberries to grazing boards, salads and desserts for a burst of colour and flavour.

Perfect pairing: Raspberries go with rhubarb, thyme, ginger, stone fruits, lemon, vanilla, goats cheese, ricotta, kangaroo, chocolate and ice-cream.

Blackberries go with almonds, duck, venison, beef, black pepper, cinnamon, stone fruits, melon, lemon, chocolate and cream.

Everyday special: Make simple things super – sprinkle your berries on cereal, yoghurt, fruit salad and cheese platters. Or, try combinations like sweet raspberries with crunchy nuts to add a burst of sweetness.

Pick A Winner

Fresh pick: Look for firm, bright and plump berries, and avoid any that look too dark, dull or squashed.
Ripe and ready: Enjoy straight from the punnet, within 1-2 days.
Best eaten when: Keep your berries unwashed and loosely packed in the fridge, but bring them to room temperature before enjoying so they taste their berry best.

Berry Healthy

Nutritionist Nadia Felsch has shared the amazing health benefits of these little super berries.

A 150g serve of raspberries or blackberries offers a range of health benefits:
Good for your gut: They're bursting with fibre, important for a healthy gut.
Fatigue fighter: Help fight fatigue with their combination of B vitamins and high levels of vitamin C.
Immunity booster: Packed full of vitamin C and a good source of folate, they help keep your immune system fighting fit.
Glowing skin: Fresh Aussie raspberries and blackberries contain skin-loving vitamins C and E, with raspberries also containing B vitamin biotin.
Pump it up: Ideal for active muscles, raspberries are a source of potassium and blackberries and source of magnesium.
Brain power: These amazing little berries help support your state of mind with their combination of B vitamins and vitamin C.

Did You Know?

While peak Aussie raspberry and blackberry season is November - May, they are available almost all year round to enjoy
All fresh Aussie raspberries and blackberries are locally grown and lovingly picked by hand
Unlike other fruits, raspberries and blackberries don't continue to ripen after they've been picked so you can enjoy right from the punnet!




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