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kale salad

Warm winter salad

With quinoa, crunchy hazelnuts & a zingy dressing

kale salad

40 mins
Not Too Tricky

serves 4

About the recipe

This simple salad has lots of nuttiness and zing, plus it’s filling

enough for lunch or dinner on a chilly day. While it’s great served

on its own, it also makes a tasty side to miso-baked salmon.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Phillippa Spence

Ingredients

100g quinoa

250g purple sprouting broccoli

2 oranges

1 tablespoon tahini

1 tablespoon red wine vinegar

1 teaspoon runny honey

extra-virgin olive oil

200g mixed-colour kale

30g blanched hazelnuts

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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