Half a packet Quinoa (cooked according to pack instructions)
1 can drained chickpeas
1 pack washed and trimmed curly kale shredded (make sure any thick ribs removed)
2 tablespoons fresh blueberries
2 tablespoons red grapes halved
1 tablespoon dried cranberries
THE DRESSING
3 tablespoons extra virgin olive oil
Rind and juice of 1 orange
1 tablespoon cider vinegar
1 garlic clove finely crushed
1 dessertspoon honey
Sea salt and black pepper to taste
THE TOPPING
120g crumbled Caerphilly or grated Cheddar
1 heaped tablespoon sunflower seeds
1 heaped tablespoon pumpkin seeds
1 tablespoons chopped walnuts
RECIPE DIRECTIONS
Add all prepared salad ingredients to a large mixing bowl
Place all dressing ingredients in a screw top jar and shake vigorously, season to taste and shake again. (dressing can be prepared in advance and kept in fridge for 3 days)
Drizzle dressing over salad and toss gently in the bowl
Sprinkle over seeds and nuts, gently mix together
Arrange in serving bowl or platter and scatter cheese over the top