Stampot with kale and halloumi
Liste of ingredients for 4 servings:
- 500 g potatoes
- 2 sweet potatoes
- 400 g kale
- 2 cloves of garlic
- 10 dried tomatoes
- 400 g halloumi cheese
- Olive oil
- 1 vegetable stock cube
- Dried oregano
- Pepper and salt
- Peel the potatoes and sweet potatoes and cut them into large pieces.
- Place them in a saucepan and cover with cold water and the vegetable stock.
- Bring to the boil and cook for about 25 minutes.
- In the meantime, cut the stems of the kale and chop it into small pieces.
- Heat 1 tablespoon of butter in a frying pan and fry 1 crushed garlic clove.
- Add the kale and cook for 10 minutes.
- Add the chopped sun-dried tomatoes to the kale and cook for 2 minutes.
- Season with salt and pepper.
- When the potatoes are cooked, remove the cooking water and save it in a bowl.
- Mash the potatoes and sweet potatoes to a thick purée.
- Add 1 tablespoon of butter, 1 to 2 tablespoons of mustard and a little cooking water if necessary.
- Adjust the seasoning if necessary.
- Add the kale to the mash and mix well.
- At the last minute, heat a frying pan with a little olive oil and a crushed garlic clove.
- Cut the halloumi into ½ cm thick slices.
- Fry the halloumi for 2 to 3 minutes on each side until golden brown.
- Sprinkle halloumi with dried oregano.
- Serve the stampot on plates with the halloumi.
Kale is eaten in January, February and March. It is considered a “superfood” because of its high vitamin A content: a few leaves are enough to cover your daily requirement of vitamin A, which is essential for healthy eyes and skin, as well as for a well-functioning immune system. Kale is also rich in vitamin C, vitamin K and calcium. This vegetarian stampot, served with halloumi, a Cypriot cheese made from goat’s and sheep’s milk, will therefore provide you with a good supply of vitamins and minerals and will warm you up in winter!
Cécile Valton, a qualified dietician, offers private consultations at the Centre Paramédical de Schouweiler.
Hippocrates, the ancient Greek physician, said: “Let your food be your primary medicine”. A healthy, balanced and tasty diet is one of the essential pillars for good physical and mental health!
Passionate about my work, I am committed to accompanying my patients in a caring and educational way. Each person is unique and each story different: together, let’s set health objectives in line with your desires, your ethics, your body and your lifestyle.