Grilled kofta, halloumi and plum salad
Prep time: 15 minsTotal time: 
Grilled kofta, halloumi and plum salad
This hearty autumn salad combines a base of kale with sweet, juicy plums, salty halloumi and grilled kofta. Swap the lamb for beef mince if you prefer
Prep time: 15 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 1 x 500g pack 10% fat lamb mince
- 1 tsp onion granules
- 1 tsp ground cumin
- 1½ tsp paprika
- 1 x 225g pack lighter Cypriot cheese, cut into 1cm-thick slices
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp runny honey
- 1 x 200g pack curly leaf kale
- 4 ripe plums, stoned and halved or quartered (depending on size)
Step by step
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Preheat the oven grill to high and line a large baking tray with foil. In a large bowl, combine the lamb mince, onion granules, cumin, a ½ teaspoon of paprika and seasoning. Mix well with your hands. Shape into 12 equal-size kofta and place on the prepared baking tray, along with the sliced halloumi. Grill for 6 minutes, then turn and cook for a further 5 minutes or until the kofta are cooked through and the halloumi is golden.
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Meanwhile, in a small bowl, mix together the olive oil, vinegar, honey and remaining paprika, then season to taste. Place the kale in a large bowl and add about half the dressing with a pinch of salt. Massage well with your hands until softened, then arrange on a serving platter. Top with the plums, halloumi and kofta. Drizzle over the remaining salad dressing to serve.
