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

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.
  • 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

  • Serves
  • Prep
    30 min
  • Cook
    0 min