- 2 packs of Taverna Grilling cheese or Taverna Grilling cheese with Chilli
- 200 g kale
- 50 g dried dates
- 100 g seedless blue or green grapes
- 75 g walnuts
- 2 sticks of celery
- 4 tbsp liquid honey
- 4 tbsp white balsamic or apple cider vinegar
- 1 dl cold-pressed rapeseed oil
- Sea salt
- Extra honey to drip over the cheese on serving
Kale Salad with walnuts, grapes and grilled cheese sticks
Looking for a good recipe for a tangy salad for those autumn and winter dinners or for a vegetarian dish? This salad has it all: it’s sweet, salty, crispy and soft, with heaps of vitamins –and it’s quick to prepare.
Rinse the kale thoroughly, remove the thick stalks from the middle, and place the leaves in a large bowl.
Knead the kale with your hands for a few minutes to soften it.
Coarsely chop the kale leaves.
Coarsely chop the dates, halve the grapes and thinly slice the celery.
Toast the walnuts for a few minutes in a pan on medium heat until they start to smell nutty.
Coarsely chop them. Toss the kale with the dates, grapes, celery and walnuts.
Shake the dressing ingredients together until it reaches a creamy consistency, then add salt to taste.
Drizzle it over the salad and then toss quickly.
Slice the cheese lengthwise to make sticks approx. 1 cm thick, and then brush with a little oil.
Heat a frying pan until it is hot, and place the cheese sticks on it.
Fry them for a few minutes on each side, and then place them on the salad.
Drip a little honey over it and serve immediately.