Quinoa, Lentil & Kale Salad with Zhoug Dressing

*TO TRY* Warm winter salad of kale, apple, celery and avocado with yoghurt and shout Zhoug Cook time: 15 mins Cuisine: Middle Eastern Food group: Vegan Allergens: Celery, Nuts ---- Nutritional Information Calories: 524 Protein: 15g Carbs: 42g Fat: 32g

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat the oven to 220C / fan 200C / gas mark 7. Roughly chop the celery into 1cm pieces. Place the kale and celery on a lined baking tray. Drizzle with 1 tsp oil and season with sea salt and black pepper. Roast in the oven for 5-8 mins, until the kale is crispy and blackening in places.

Step 2

Core and roughly dice the apple into 1cm cubes. Thinly slice the spring onions. Finely chop the parsley. Zest and halve the lemon. Halve, de-stone, and scoop out the avocado flesh then thinly slice.

Step 3

Heat a large frying pan on a medium-high heat. Add the quinola and break it up with a spoon. Add the raisins and a splash of water and cook for 2-3 mins, until piping hot, then remove from the heat.

Step 4

Stir the lemon zest, lemon juice, spring onion, apple, parsley and celery through the quinoa. Drizzle with 1 tsp olive oil and season to taste with sea salt and black pepper. Toss through the kale.

Step 5

Lay the avocado on top then drizzle over the yogurt and zhoug paste.