Dressing - Put the ingredients in a jar and shake well until combined. Set aside to let the garlic flavour meld.

Toast pine nuts - Heat a large-non stick fry pan over medium heat, no oil. Add the pine nuts and stir regularly for 3 minutes or until they have light brown spots. Remove into a bowl. (Note 4 for oven method)

Crispy shredded halloumi - Return the pan to the stove and heat the olive oil on high. Cook the shredded halloumi for 5 minutes until most of is golden or deep golden, not brown, lowering the heat to medium high if patches brown too quickly. Transfer into a bowl while you dress the kale. They will crisp up even more as they cool.

Scrunch and dress kale - Place the kale and red onion in a bowl. Pour over about 2 tablespoons of the Dressing then use your hands to massage it into the kale leaves. Scrunch boldy - kale can take it!

Toss - Add the rice, dill, most of the pine nuts and remaining Dressing. Toss well.

Plate up - Spread the salad in a wide shallow serving bowl (for maximum sprinkling surface area!). Cover the surface wtih the crispy halloumi and remaining pine nuts. You could also do this in individual bowls. Serve!