KALE AND HALLOUMI SALAD WITH HONEYED WALNUTS

SERVES 4-6 PREP AND COOK TIME 25 MINUTES

1 cup (100g) Forresters Raw Walnuts ⅓ cup Bramwells Pure Australian Honey 1 cup (200g) quinoa or Remano CousCous Plain

2 cups (500ml) water

1 bunch (200g) kale, trimmed, washed, shredded finely

1 large (180g) carrot, peeled, grated coarsely

1 tablespoon The Olive Tree Australian Extra Virgin Olive Oil Robust

180g Emporium Selection Halloumi, sliced thinly

DRESSING

1 clove garlic, crushed

2 teaspoons Remano Speciality Vinegars White Wine Vinegar 2 tablespoons Just Organic Extra

Virgin Olive Oil

2 teaspoons Dijon mustard

1 teaspoon Merryfield Caster Sugar 1 Preheat the oven to 200°C (180°C fan-forced). Line an oven tray with baking paper. Place nuts, in a single layer, on tray. Drizzle with honey; toss gently to combine. Bake for 8 minutes, stirring once, or until golden. Cool.

2 Meanwhile, place quinoa and the water in a medium saucepan; bring to the boil. Reduce heat to low; simmer, covered, for 10 minutes or until tender. Drain.

3 DRESSING: Whisk the ingredients in a small bowl until combined. Season to taste.

4 Place hot quinoa in a large bowl with the kale, carrot and the dressing; toss gently to combine. Season to taste.

5 Heat a char-grill pan over high heat. Brush halloumi with oil; cook for 1 minute on each side or until browned.

6 Divide the kale mixture between serving plates, top with the halloumi and honey walnuts.

TIP: Quinoa and walnuts are packed with ample protein to make this a meal in itself. Alternatively, you could serve it as a side dish with grilled chicken, fish or a poached egg. It would also make a delicious filling for wraps or a sandwich.