Superfood salad with a piri-piri dressing

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

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

To serve

  • 40g/1½oz sunflower seeds
  • 20g/¾oz sesame seeds
  • 40g/1½oz pumpkin seeds