Dill and Avocado green salad

Quinoa

Instructions:

2 cups of cooked black and pearl mixed Quinola or 1 pack of the Express black and pearl

1 avocado chopped into chunks

Pinch of sea salt

Half a cucumber, shaved length ways

One generous handful of dill

2 tablespoons of pumpkin seeds

3 handfuls of finely chopped kale

Dressing:

1/4 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

Zest from 1 medium lemon

tablespoon fresh lemon juice

Method:

Boil the Quinola with stock or Boullion for 14 minutes in a saucepan then leave to cool. Chop the avocado into chunks and shave the cucumber length ways with a wide vegetable peeler. In a bowl, massage the kale with the balsamic vinegar, lemon juice and zest, and the olive oil for about a minute. Tear the dill into smaller pieces and add to the kale along with the cucumber and avocado and sprinkle with the Quinola, pumpkin seeds and a pinch of sea.