Ingredients
The following ingredients have 4 Servings
- 1/3 pound kale (one small bunch, tough stems removed and torn into bite size pieces)
- 2 1/2 cups cooked red quinoa (I used both)
- 1/2 cup flat-leaf parsley leaves
- 1 pound haloumi (thinly sliced)
- olive oil (for brushing)
- 2 tablespoons lemon juice
- 1 teaspoon sweet smoked paprika
- 1 tablespoon olive oil
Instruction
- Place the kale in a heat proof bowl. Pour over boiling water and allow the kale to stand for 5 minutes. Drain and pat dry (or spin in a salad spinner). Toss the kale with the quinoa and parsley.
- Make the smoky lemon dressing by combining the lemon juice, paprika and olive oil in a jar and shake to combine. Pour over the salad and toss to combine.
- Heat a non-stick frying pan over medium-high heat. Brush the haloumi with a little olive oil and cook on each side for about 2-3 minutes or until golden. Divide the salad among 4 plates and top with the browned haloumi.
