red quinoa, kale and

haloumi salad

  • 150g kale, trimmed
  • 2½ cups cooked red quinoa (see basics, page 179)
  • ½ cup flat-leaf parsley leaves
  • 500g haloumi, thinly sliced
  • olive oil, for brushing

smoky lemon dressing


  • 2 tablespoons lemon juice
  • 1 teaspoon sweet smoked paprika
  • 1 tablespoon olive oil
  1. Cut the kale into large pieces and place in a heatproof bowl. Pour over boiling water and allow to stand for 5 minutes. Drain and pat dry on absorbent paper. Toss the kale with the quinoa and parsley. 
  2. To make the smoky lemon dressing, combine the lemon juice, paprika and oil. Pour over the salad and toss to combine.
  3. Heat a non-stick frying pan over medium–high heat. Brush the haloumi with a little oil and cook for 1–2 minutes each side or until golden. Divide the salad between serving plates and top with the haloumi to serve. Serves 4

Photography: William Meppem

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