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Warm winter salad
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Total Time:
40 minutes
Nutty and zesty salad, perfect for a satisfying lunch or dinner. Great on its own or as a tasty side for miso-baked salmon.
Ingredients:
  • 100 g quinoa
  • 250 g purple sprouting broccoli
  • 2 oranges
  • 1 tablespoon tahini
  • 1 tablespoon red wine vinegar
  • 1 teaspoon runny honey
  • extra virgin olive oil
  • 200 g mixed-colour kale
  • 30 g blanched hazelnuts
Instructions:
  • Prepare the quinoa as directed on the packet, then drain. Heat a large frying pan or griddle pan over medium heat. Trim the broccoli and cook for 8 to 10 minutes, turning occasionally, until slightly charred. For the dressing, combine the juice of 1 orange, tahini, red wine vinegar, honey, and 2 tablespoons of oil in a small bowl. Season to taste and set aside. Remove tough stalks from the kale and place the leaves in a large bowl. Massage in a pinch of salt for 1 minute. Add the charred broccoli to the kale, pour in half of the dressing, then mix in the quinoa. Toast hazelnuts in the pan until golden, then chop. Toss the salad with a little more dressing, then arrange on a serving platter. Garnish with orange slices and hazelnuts before serving. Serve immediately with extra dressing on the side.

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