Kale salad with smoked trout & tahini yoghurt

Kale salad with smoked trout & tahini yoghurt

Salted paprika spiced crunchy chickpeas

I may not get salads up on the blog all 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.

Kale salad with Petuna hot smoked ocean trout, haloumi, chickpeas, chimichurri & tahini yoghurt

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.

Kale salad with smoked ocean trout, haloumi, chickpeas, chimichurri & tahini yoghurt

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” salad that’s fitting for breakfast, brunch or any meal of the day, for that matter.

A bit like the loaded kale salads I make for dinner every week.

Kale salad with Petuna hot smoked ocean trout, haloumi, chickpeas, chimichurri & tahini yoghurt

An abundance of greenery, colourful 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?

We often smoke our own fish at home, but when I’m feeling lazy and don’t mind spending a bit more for a good chunk of it, it’s easy to just grab it from the supermarket. Or in this case, a gift from the folk at Petuna down in Tassie.

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?

Who said salads were boring?

Kale salad with Petuna hot smoked ocean trout, haloumi, chickpeas, chimichurri & tahini yoghurt

 

Print Recipe
Kale salad with smoked trout, haloumi & tahini yoghurt
Loaded with haloumi, chickpeas and greens, this kale salad with trout & tahini is a meal in itself.
Kale salad with Petuna hot smoked ocean trout, spiced chickpeas, chimichurri & tahini yoghurt
Servings
servings
Ingredients
Chickpeas
Chimichurri
Yoghurt-tahini dressing
The rest
Servings
servings
Ingredients
Chickpeas
Chimichurri
Yoghurt-tahini dressing
The rest
Kale salad with Petuna hot smoked ocean trout, spiced chickpeas, chimichurri & tahini yoghurt
Instructions
Chickpeas
  1. Preheat the oven to 200°C.
  2. Tumble the drained chickpeas onto a lined baking tray and bake in the oven for 40-50 minutes. Toss them into a small bowl and mix through the olive oil, paprika and salt while hot. Set aside to cool completely before using.
  3. You may only need half of these as you'll probably snack on the other half!
Chimichurri
  1. Finely chop the parsley, mint and coriander. Toss the chopped greenery into a mixing bowl with all the other ingredients and give it a good stir. Cover and let it chill in the fridge.
Yoghurt-tahini dressing
  1. Whisk all ingredients together and set aside in the fridge, as well.
The rest
  1. To prepare the kale - bring a large pot of water (half filled) to the boil. Immerse the kale in the boiling water and immediately take it out and refresh it in ice cold water to stop it cooking further. Drain really well, shaking all the water out, and set aside. You can even go as far as laying the drained kale on a tea towel and dabbing it dry as if it were a newborn. Give it some love.
  2. To prepare the haloumi - heat a non-stick pan over high heat. Sear each slice of haloumi in the pan until golden on both sides. No need for oil.
  3. To assemble the salad - arrange the kale in a bowl or on a platter however you want. Add the haloumi, trout, sprouts, avocado and mint leaves - again, however you want.
  4. Top with the poached eggs, scatter with the pomegranate arils and spiced chickpeas, drizzled with the chimichurri and yoghurt-tahini dressing.
  5. Stab the egg and get it's golden yolk-a-flowing, mix together and tuck in.
Share this Recipe
  • KevinIsCooking

    Holy heck this is my type of salad John. We make salads at least 3-4 times a week here and many are “meal” salads. This beauty has so much going on without overwhelming in the making of it. Love the dressing combo and these photos… I had to show Dave your work. This is so inspiring!

    • I’m not one for simple salads, Kevin. I’m always throwing all sorts of things into them!

  • Barry Ozmo

    that salad was definitely in the yum dept.been having a lot of salads over the long hot summer!

  • Simon Pimon

    This is a killer post man! these images or just stunning! I’d start eating right away! Can I come over for the pictures in my blog? I’ll smoke you a salmon in return :p

    • Thanks for dropping by, Simon. A nice smoked whole salmon sounds like a decent trade! 😉

  • Nice salad! I would order it anytime, anywhere.

  • Jessie Oleson Moore

    This looks SO good. I would totally order it in a restaurant, and I will likely be making it soon in my own home! 🙂

  • This is absolutely BEAUTIFUL. Definitely my kind of food! You’ve styled it all so delicately John, I can imagine the eating process afterwards (*drizzle over ALL of the chimichurri and yoghurt tahini dressing* – at my house, anyway!!). Pinning for a must-make later this week 🙂

  • This salad is simply mesmerizing – and the flavors are intoxicating!

  • We, too, often have a loaded salad for dinner… tonight, in fact! However, we aren’t as lucky as you with that beautiful Tasmanian trout! Love the combination, and chimichurri is one of our new favs.

    • Tasmanian ocean trout really is something special, David. You’ll have to try some when you’re down here next time.

  • I love a good loaded salad – so good when you add good whacks of protein. I’m a huge fan of pomegranate with kale but I definitely need to jump on the tahini dressing bandwagon too.

  • Wow, what a salad. It’s like a charcuterie in a bowl. I love smoked trout and rarely have it. This would perfect to serve to guests.

    • You’re right, Jeff, this would be pretty good thrown onto a large platter and served to a group of people. Easy!

  • I love your food styling, really beautiful!

  • its just #toojuicy #can’tdeal

  • Sara (Belly Rumbles)

    I’m just getting into roasting chickpeas, I can’t believe I have gone all these decades without knowing I can do this. Love this salad, offers everything, variety, taste, colour and texture. Most importantly the two I live with (the ones that aren’t salad fans) would be happy to eat this me thinks.

  • Sabrina Russo

    Gorgeous salad! The flavors in this sound fantastic!

  • thefloshow

    What a fantastic post… I’m a huge fan of yours John.

  • Sarah Kenney

    What a gorgeous salad…all of my favorite flavors together in a beautiful picture.

  • Food porn pics!

    By the way, are you aware that this site appears to have republished your work, and not credited you?

    http://beyondsavory.blogspot.com/2016/03/kale-salad-with-smoked-trout-haloumi.html

    They’ve done the same to several blogs I follow. 🙁

    • Thanks Nicole! And thanks for bringing the thief to my attention. She has been notified.

  • Gorgeousssss! Love these ingredients, what an amazing plate!

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