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Recipe
Blackberry Kale Salad
Meg’s Chili Chive Mayonnaise
Instructions
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
Recipe created and Photographed by food stylist Megann Evans