A nutty quinoa salad topped with pork and drizzled with a spicy piri-piri dressing.
By Matt Tebbutt
From Saturday Kitchen
For the superfood salad
200g/7oz quinoa, rinsed
300–350 ml/18fl oz chicken stock
2 x 250–300g/7–10½oz pork shoulder steaks, ideally Secreto Ibérico
olive oil, for brushing
50g/1¾oz kale, shredded
100g/3½oz tinned chickpeas, drained
75g/2½oz blanched hazelnuts
75g/2½oz blanched almonds
For the piri-piri dressing
3 tbsp olive oil
3 garlic cloves, finely chopped
2 tbsp fresh oregano, leaves removed and finely chopped
¼ tsp English mustard powder
pinch ground coriander
200g piri-piri sauce
1 tbsp sherry or red wine vinegar
40g/1½oz sunflower seeds
20g/¾oz sesame seeds
40g/1½oz pumpkin seeds
Put the quinoa and stock in a large saucepan and cook according to the packet instructions. Drain and leave to cool.
Heat a griddle pan over a medium heat. Brush the pork steaks with the oil and griddle in the hot pan for 8–10 minutes on each side, depending on thickness, or until cooked through. Leave to cool before slicing.
Add the kale, chickpeas and nuts to the cooked quinoa and mix well.
To make the dressing, heat the oil in a medium saucepan and cook the garlic for 1–2 minutes. Add the oregano, mustard powder, coriander, piri-piri sauce and sherry and cook for a further minute.
To serve, toast the seeds in a hot, dry frying pan for 2–3 minutes, stirring continuously.
Put the quinoa on a serving plate and top with the sliced pork. Drizzle with the dressing and sprinkle with the seeds.