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 Chili 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
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
- Room temperature ingredients are best when making mayonnaise.
- The mayonnaise will store in a sterilised jar in the fridge for up to one week.
- Use a 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 created and Photographed by food stylist Megann Evans