| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Passive Time | 15 minutes |
| Servings |
people
|
Ingredients
- 100 grammes curly kale
- 50 grammes dried quinoa
- 2 whole apples
- 250 grams goat's cheese
- 1 fistful walnuts
- 1 fistful dried cranberries
- 1 whole lemon juiced
- 2 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
Ingredients
|
|
Instructions
- Put the quinoa on to cook according to the instructions. (When it has cooked, drain it and leave to cool)
- Meanwhile, whisk the lemon juice, honey, Dijon mustard and olive oil together to make a dressing. Wash and finely chop the Curly Kale, discarding any really chunky stalky bits.
- Put the washed and finely chopped Curly Kale in a large bowl and pour the dressing over. Toss well and leave in the fridge for at least 15 minutes.
- While you are waiting, prepare the rest of the salad. Roughly chop the walnuts; slice and chop the apples; chop or crumble the goat's cheese.
- Add the cooled quinoa, apple and walnut pieces and dried cranberries to the Curly Kale and toss well. Add in the crumbled goat's cheese and mix in carefully. Taste and season as desired.
- Enjoy!
