Jamie Magazine
By Phillippa Spence
Warm winter salad
With quinoa, crunchy hazelnuts & a zingy dressing
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.
Recipe From
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
- Cook the quinoa according to the packet instructions, then drain.
- Place a large frying pan or griddle pan over a medium heat.
- Trim the broccoli and cook for 8 to 10 minutes (in batches if you need to), turning occasionally, until slightly charred.
- 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.
- 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.
- Once the broccoli has charred, add to the kale and tip over half the dressing. Add the quinoa and toss together.
- Put the pan you used to cook the broccoli back over a high heat and toast the hazelnuts until golden, then roughly chop.
- Add a little more dressing to the salad, toss again, then arrange on a large serving platter.
- 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.
Tags
