"A favourite from my healthy eating friend, Jane. It is deliciously aromatic, bright and refreshing."
Ingredients
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5 or 6 leaves of Des & Olive Thorpe’s organic curly kale, stalks removed, finely chopped
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4 tablespoons of chopped chives
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2 tablespoons chopped fresh mint
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4 tablespoons chopped flat leaf parsley
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2 tablespoons chopped Wild sorrel (if you can find it)
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50g quinoa cooked with turmeric and cooled
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Optional extras:
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6/8 Grantstown cherry tomatoes chopped
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1 avocado, finely diced
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A few bacon bits , O’Neills Dry Cure Bacon Lardons
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Dressing:
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3 tablespoons olive oil
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1 tablespoon lemon and/or lime juice
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1 teaspoon cinnamon
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1 teaspoon cumin
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Salt and pepper
Method
1. Mix all the salad ingredients together.
2. Whisk the dressing ingredients together and toss through the salad.
3. Leave to rest for 15 minutes or so before serving if you can. You could always use this time to cool the quinoa and add it just as you plate up.
