1 x Riverview Farms Pork Roast
½ cup Quinoa
1 bunch Kale
1 Avocado
50g Flaked almonds
75g Raisins
½ Red Onion
1 x Carrot
2 tsp Dijon mustard
150ml Olive oil
1 tbsp Maple syrup
1 tbsp Lemon Juice
2 tbsp Tahini
1 clove Garlic - crushed
2 tbsp Cold water
Salt/Pepper
Whisk
Chopping board
Chef knives
Measuring utensils
Large mixing bowl
Small mixing bowl
Saucepan
- 1
For the dressing, whisk mustard, lemon juice, tahini, maple syrup, garlic together. Gradually whisk in the olive oil and allow it to emulsify (come together). Whisk in the cold water at the end to thin the dressing out a little
- 2
For the salad, cook the quinoa according to the packet. Take the kale leaves from the stem, wash them and chop them up.
- 3
Dice the onion, grate the carrot and dice the avocado, mix all the salad ingredients together and add some of the dressing.
Taste and add more dressing according to your liking
