If you’ve never eaten radicchio before, this is the way to try it. It was my first time too. Actually I tried a radicchio salad at a local cafe and loved it so much that I went to the fruit shop and bought a head the next day. When I tried to eat it, it was bitter and thought I had maybe made a mistake and bought one that was off. After reading about it, its bitterness naturally occurs when chemical compounds are released when it is chewed. How bizarre! Then I further read that the bitter compounds are water soluble so if you soak the cut leaves, you can tone down the bitterness. The finer the pieces you cut and the longer you soak it, then the less bitter it becomes.

Well I skipped all this process and went straight into pan frying it. I took a risk and it really worked. It was delicious! I pan fried it just enough to warm it and for some reason this helped quite a bit and adding the sweet fruit elements to the salad also toned it down. Complete confession time: I was in too much of a rush and couldn’t be bothered to soak the leaves and wait 30 minutes for the bitterness to reduce and I’m glad I was lazy because I wouldn’t have discovered this pretty awesome combination. Now, I have used the Lemnos Organic Halloumi which I believe is so good that it doesn’t need frying or grilling so you just add it as is and of course I used raw almonds but you can use salted, roasted or even toast them in a skillet yourself for an added crunch prior to serving.

This salad is like a thousand flavours in one bowl and it all just works. The kale, the radicchio, the halloumi, the pomegranate, the persimmon, the almonds and croutons are brought together deliciously with that citrus dressing. At first you keep tasting each element individually but then all can focus on is trying to get all the elements onto the one fork! Trust me, you’ll try to do it! LOL. I hope you guys enjoy this for lunch or as a side dish at dinner. Enjoy x

Serves 2 (as a main meal)

Preparation and Cooking Time: 20 minutes


1/4 radicchio head cut into chunky pieces, wash

6 kale leaves, stems removed cut into large pieces, wash

1/4 cup coriander leaves roughly chopped

180-200g halloumi cut into thin long strips

1/4 pomegranate seeds removed

1 persimmon cut into quarters then thinly sliced

20 almonds roughly chopped (optional: toast them in skillet prior to adding)

2 servings of sea salt ORGRAN gluten free croutons

(Optional: for nut free version add pumpkin kernels instead)


1/2 orange freshly squeezed

1 tbs olive oil

1 tsp balsamic vinegar

1 tsp honey

  1. Combine all ingredients for dressing and set aside.

  2. Prepare all ingredients and set aside.

  3. In a bowl add the Kale and pour 1 tsp olive oil. Coat well. Set aside. Do the same with the radicchio and set aside in a separate bowl. Season both with some pepper.

  4. In a non stick frying pan or wok add the kale and sauté for 2 minutes. Then add the radicchio to the kale and further sauté for 1 minute. Turn off heat and place in a large mixing bowl to cool down for a few minutes.

  5. Add to the kale and radicchio the halloumi, almonds and croutons. Pour over the dressing and coat well.

  6. Serve salad onto plate and sprinkle with coriander leaves, persimmon slices and pomegranate seeds. Season.

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