Kale salad

 

- 1/2 pound of Kale

- 1/4 Butternut squash

- 3 tomatoes

- 1/2 cup quinoa

- Handful pinenuts

- 3 sun-dried tomatoes

- Halloumi 

- Extra-virgin olive oil

- Balsamic vinegar

- 1/2 lemon juice

- Salt and pepper

1. Wash kale, remove main stem and tear into bite sizes. Then add 1-2 tablespoon of olive oil and massage kale 1-2min, season with salt and tiny bit of sugar, and let it sit in room temperature to soften

2. Cook quinoa 1:1.25 for 1min in instant pot, optional to season a bit with onion powder

3. Roast diced butternut squash (covered with olive oil and paprika) for 20min at 200c

4. Soak sun-dried tomatoes in warm water for 10min then slice it

5. Cut tomatoes into 1/8 - 1/16 and sprinkle with salt

6. Fry Halloumi with some oil and add pine nuts

7. Mix ad season