Serves 4 in 25 minutes

Preparation time:  10 minutes
Cooking time: 15 minutes
Active prep/cook time: 10 minutes


Quinoa Salad

200g Quinoa (or Couscous if you prefer)

400ml stock (vegetable or chicken)

Bunch / Packet of chopped Kale

2 shallots sliced (or 1 medium onion)

1 garlic clove crushed

1 red chilli sliced

1 ripe mango (or nectarine / fruit of your choice)

Salt & Pepper to taste

Juice of 1 lemon just before serving


1.Heat stock to boiling and add the Quinoa – follow packet directions (usually about 15 minutes).

2.Meanwhile, wash the kale in water/vinegar and chop

3.Slice the shallots/onion and chilli

4.Crush the garlic

5.Cut the fruit into bite sized pieces and juice the lemon

6. Prepare steps 1-4 of Mediterranean vegetables

6.Heat the oil in a large non-stick frying pan and add the onion, chilli, and garlic for about 2 minutes

7.Add the Kale, mix and stir fry for 5-7 minutes

8.Add the fruit and lemon juice. Mix well

9.Serve with the chargrilled vegetables on top


Chargrilled Vegetables

1 Aubergine (eggplant)

1 Courgette (zucchini)


1. Heat griddle pan on high heat.

2. Slice the Aubergine and Courgette in half and then in slices to your liking

3.Season with Salt/Pepper and a dash of olive oil

4.Place the sliced vegetables on griddle pan and cook for 6-10 minutes (until cooked to your liking) turning every 3 minutes

5.Place on top of the salad



Tip : you can use chargrilled peppers or any other vegetables to replace or enhance this dish