Jamie Oliver

Warm winter salad

With quinoa, crunchy hazelnuts & a zingy dressing

Warm winter salad

Serves 4
Cooks In40 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    269
    13%
  • Fat
    15.7g
    22%
  • Saturates
    1.9g
    10%
  • Protein
    9.8g
    20%
  • Carbs
    23.5g
    9%
  • Sugars
    10.5g
    12%
  • Salt
    0.12g
    2%
  • Fibre
    5.1g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Phillippa Spence
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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
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Phillippa Spence

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Tap For Ingredients

Method

  1. Cook the quinoa according to the packet instructions, then drain.
  2. Place a large frying pan or griddle pan over a medium heat.
  3. Trim the broccoli and cook for 8 to 10 minutes (in batches if you need to), turning occasionally, until slightly charred.
  4. To make a dressing, squeeze the juice of 1 orange into a small bowl. Mix in the tahini, red wine vinegar, honey and 2 tablespoons of oil, then season to taste and set aside.
  5. Remove and discard any hard stalks from the kale, placing the leaves in a large bowl. With your hands, massage in a pinch of salt for 1 minute.
  6. Once the broccoli has charred, add to the kale and tip over half the dressing. Add the quinoa and toss together.
  7. Put the pan you used to cook the broccoli back over a high heat and toast the hazelnuts until golden, then roughly chop.
  8. Add a little more dressing to the salad, toss again, then arrange on a large serving platter.
  9. Peel the remaining orange, slice into rounds and scatter over the salad. Tip over the chopped toasted hazelnuts and serve straight away, with any remaining dressing on the side.

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Nutrition per serving
  • Calories
    269
    13%
  • Fat
    15.7g
    22%
  • Saturates
    1.9g
    10%
  • Protein
    9.8g
    20%
  • Carbs
    23.5g
    9%
  • Sugars
    10.5g
    12%
  • Salt
    0.12g
    2%
  • Fibre
    5.1g
    -

Of an adult's reference intake