Winter Rainbow Olive & Quinoa Salad


2 large handfuls kale

100g brussel sprouts 

1/2 cup quinoa 

1/2 vegetable stock cube

Handful pomegranate seeds 

Handful dried cranberries 

100g shredded red cabbage 

100g shredded carrot 

Handful Fragata Green Olives 

Lemon juice 

Tsp olive oil 

Sea salt & pepper to taste

1 clove garlic 


2 tbsp light tahini 

Juice from half a lemon 

Tbsp olive oil

Tbsp honey 

1 small clove garlic- crushed 

Salt and pepper to taste 



Cook the quinoa according to the instructions on the packet and add the stock cube into the water to add flavour. 

Peel and slice the sprouts in half and add these into a frying pan with a little of olive oil and crush in the garlic. Saute these until nice and crispy and season with salt and pepper. 

In a large mixing bowl, add the kale and drizzle over a little olive oil and lemon juice and massage this into the kale. Add in the shredded cabbage, carrots and cooked brussels and toss everything together. 

Slice some of the olives in half and leaving the rest whole, add these into the salad mixture with the cranberries and pom seeds. Give everything a good mix and serve into bowls. 

To make the dressing, combine all of the ingredients, then gradually add in a drizzle of water whist mixing, until you reach the desired consistency. 


Charley's Health