Kale & Quinoa Caesar Salad

Ingredients

• 200g kale, stems removed and leaves torn
• 150g cooked quinoa
• 30g Parmesan, half grated for dressing
• Dressing: 4 tbsp Greek yogurt, 1 garlic clove grated, 1 tsp Dijon, 1 tsp Worcestershire sauce, juice of ½ lemon, 15g Parmesan grated, salt, pepper

Method

1. Massage kale with 1 tsp olive oil and a pinch of salt until softened.
2. Whisk dressing; toss with kale and quinoa.
3. Bake remaining Parmesan in small piles at 190°C for 5–6 min to make crisps.
4. Top salad with Parmesan crisps and serve.