by Susan Hanna
This delicious, nutritious salad from Donna Hay’s Fresh and Light is a great combination of flavor and textures. Add wilted kale and fresh parsley to cooked red quinoa and toss with a smokey paprika dressing. Top with some grilled halloumi cheese and you have a wonderful side dish or vegetarian entrée. Halloumi is a semi-hard, unripened, brined cheese typically made from goat’s milk, sheep’s milk and, sometimes, cow’s milk. Because it has a high melting point, it is great for grilling or frying. Cook’s note: arugula would be a good substitute for kale in this salad.
Avoiding Additives and Preservatives
Read the label on the cheese to ensure it does not contain additives or colour. Make sure the smoked paprika does not contain colour. For more recipes using all-natural ingredients, visit www.eyeforarecipe.ca.
- 5 oz (150 g) kale, trimmed
- 2.5 cups (750 ml) cooked red quinoa
- ½ cup (125 ml) flat-leaf parsley leaves
- 1 lb. (500 g) halloumi, thinly sliced
- Olive oil, for brushing
For the smoky lemon dressing:
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 ml) sweet smoked paprika
- 1 tbsp (15 ml) olive oil
Cook the quinoa according to the package directions and set aside.
Cut the kale into large pieces and place in a heatproof bowl. Pour boiling water over and allow to stand for five minutes. Drain and pat dry. Toss the kale with the quinoa and parsley.
To make the dressing, combine the lemon juice, paprika and oil. Pour over the salad and toss.
Heat a frying pan over medium-high heat. Brush the halloumi with oil and cook until golden. Divide the salad between serving plates and top with the halloumi to serve. Serves 4.
From Fresh and Light by Donna Hay