These charred greens work perfectly as a side dish when barbecuing meats, fish, or on their own with a variety of other vegetable salads. You could also top them with some grilled halloumi, or a fried egg.

Serves 2-3 as a side dish, or 1 as a main when topped with an egg, or grilled halloumi.

INGREDIENTS

• 200g roughly chopped kale or other greens, stemmed and chopped
• 2 tbsp olive oil

• 1 teaspoon salt

• 1 lemon, cut in half 
• Chilli flakes to taste 
• 250g halloumi

METHOD

1. Toss greens with the oil and salt.

2. Heat a large cast-iron skillet over high, or a barbecue grill plate. Add the greens in batches, stirring frequently, until lightly charred and wilted, approx. 4 mins.
3. Add the cut lemon, face down into the pan and allow it to char and caramelise. 
4. Meanwhile heat a medium sized pan, add oil and cook the halloumi on each side until golden brown.
5. Dress the greens in the juice of the caramelised lemon. Garnish with chilli flakes and serve with the halloumi.

Recipe by Tori Haschka & pics from Ana Zolotarev.