Roast Kale & Medita Sheep's Cheese Salad

Cooking time
Serves2-4 people
Roast Kale & Medita Sheep's Cheese Salad

Oven roasted salads are the way we roll in the winter. They’re a one-pan wonder and if you really don’t feel like washing up, you can just eat this one straight from the pan. We won’t tell anyone…

5 ratings
layout 5 comments


  • 200g kale
  • 1 garlic clove
  • 2 tbsp olive oil
  • 1 tsp garam masala
  • 1 orange
  • 125g Medita Sheep's Cheese
  • 1 tsp cumin seeds
  • 4 tbsp walnut halves
  • 1 tbsp honey
  • Sea salt
  • Freshly ground pepper
  • 1 pomegranate, seeds only
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1. Preheat your oven to 220°C/Fan 200°C/Gas 7. Put a large roasting tin in the oven to heat up.
2. Strip the kale from it’s woody stems (the stems are lovely juiced with apples and a squeeze of lemon). Roughly chop the kale leaves. Peel and finely chop the garlic.
3. Pile the kale and garlic into a large bowl with 1 tbsp of the olive oil, the garam masala and zest of the orange. Massage the leaves for 2-3 mins so they soften a little.
4. Add the kale to the warm roasting tin. Crumble the cheese over the top. Scatter the walnuts and cumin seeds over. Pop in the oven to roast for 8-10 mins or till the kale and cheese are a little golden around the edges.
5. While it cooks, whisk the honey with the remaining 1 tbsp olive oil and 2 tbsp juice squeezed from your orange. Season with a little salt and pepper.
6. While it cooks, whisk the honey with the remaining 1 tbsp olive oil and 2 tbsp juice squeezed from your orange. Season with a little salt and pepper.
7. Once the salad’s cook, drizzle the dressing over and sprinkle the pomegranate seeds over the top. Serve straight away.
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Delicious and something different to do with kale. The whole family loved it.



Love it. It is different to anything else I've done before. Love the Medita cheese, unlike feta it has its sweetness and special taste which makes this salad something else. I could eat this everyday if the cheese wasn't so expensive.



My husband and I loved this recipe - love the blend of flavours! Kale is my favourite veggie but my husband is kind of picky so I would say this recipe is a crowd pleaser. I did make a couple of adjustments - I used feta instead of sheep's cheese, a blood orange instead of a regular one and three cloves of garlic. Only because that's what we had (and I love garlic). The blood orange actually gave it a great tang. Would definitely make again.



This got my husband eating kale and enthusing about it - that's what I call a result! It works without the pomegranate seeds but I'm sure they would make it look prettier.



Not nice at all. An odd mixture of sweetness from the orange and sourness from the cheese. As recommended in the recipe the kale was unpleasantly course and chewy.