Serves 4

Apple, Kale, Black Barley & Quinoa


  • 2 cups finely chopped kale
  • 1/2 lemon juiced
  • pinch salt
  • 1 green apple peeled and sliced into matchsticks
  • 1 x 400 g can of lentils
  • 1/2 cup of quinoa
  • 1/2 cup sultanas
  • 1 cm of fresh ginger finely sliced in matchsticks
  • 1 red onion finely sliced
  • Toasted flaked almonds to serve
  • Dressing
  • -1 tablespoon tamari (or soy) sauce
  • -1 mandarine juiced
  • -1 clove of garlic crushed
  • -2 tablespoons oil (hemp oil or olive oil)
  • -Salt & white pepper


Place chopped kale in a large bowl and sprinkle over a pinch of salt and lemon juice and a teaspoon of olive oil. Massage the kale in the bowl for 5 minutes until the kale is shiny.

Peel and slice the apple into thin slices like matchsticks, Peel and slice the red onion into thin slices. Stir through the sultanas, apples, ginger and onions with the kale.
In a large pot add the quinoa, 1 pinch of salt and 1 cup of cold water. Bring the water to a boil and then place the lid on the pot and turn down to a simmer for 5 minutes. Leaving the lid on, remove from heat and set aside to cool and then drain.
For the dressing mix together the crushed garlic, tamari, olive oil and juice of mandarine. Add a pinch of salt and white pepper and mix together.
Mix through the drained lentils with the cooled quinoa. Stir through the kale mixture and pour over the dressing. Sprinkle over toasted flaked almonds