Superfood Salad

Superfood salad with halloumi, quinoa, dried cranberries, kale & tahini dressing

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

Step 1

To a pot, add the red and white quinoa (packaged together), submerge with 600ml of salted water and bring to a simmer.

Step 2

Simmer for about 12-15 minutes, until the water has evaporated and the quinoa is cooked through. Keep an eye on the heat - if the water is evaporating too quickly, simply add some more. Drain on completion, if necessary.

Step 3

Slice your halloumi into 1-2 cm thick slices. Deseed and thinly slice your cucumber on the round. Rinse and finely slice your radish. Rinse the kale.

Step 4

To a dry non-stick pan on a medium heat, add the flaked almonds. Toast until golden and fragrant, about 3-5 minutes. shifting occasionally. Remove from the pan on completion.

Step 5

Pat the kale dry and add to a salad bowl, squeeze in a generous amount of lemon juice and a pinch of salt. Using your hands, massage the kale until softened, for about 2-3 minutes. We know that seems long, but it is well worth the end result! If you are opposed to raw kale simply place a pan on a medium heat with a drizzle of olive oil. When hot, add the kale and saute until wilted, about 3-5 minutes. Remove from the pan and place into a salad bowl.

Step 6

To a small bowl, add the Tahini Dressing and 60ml of olive oil.

Step 7

Whisk together. Toss the kale, cucumber, radish and dried cranberries together.

Step 8

Return the pan to a medium-high with a drizzle of olive oil.

Step 9

Evenly sprinkle the chickpea flour over the halloumi slices. When the pan is hot, add your halloumi slices and fry for about 1-2 minutes until golden and soft.

Step 10

Plate up some quinoa, top with the kale salad and drizzle over the tahini dressing. Sprinkle over the flaked almonds and tuck in. Nice one, Chef!