Ingredients
- 100g quinoa
- 200ml water
- 2 medium eggs
- 2 tbsp tahini
- 1 tsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 tsp honey
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 2 smoked mackerel fillets, flaked
- 200g curly kale, de-stemmed
- 2 tbsp toasted hazelnuts, chopped
- Salt and pepper
- Start by cooking the quinoa: Rinse the quinoa thoroughly under cold water in a fine-mesh sieve. In a saucepan, combine the rinsed quinoa with 200ml of water. Bring to a boil. Reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it cool to room temperature.
- While the quinoa is cooking, prepare the soft-boiled eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then immediately reduce the heat to low and simmer for five minutes for a soft-boiled egg. Drain the hot water and transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for a few minutes, then peel them.
- For the tahini dressing: In a small bowl, whisk together the tahini, lemon juice, extra virgin olive oil, honey, Dijon mustard, minced garlic, salt and pepper until well combined. Adjust the seasoning to taste.
- In a large mixing bowl, combine the cooked quinoa, torn kale leaves and flaked mackerel. Drizzle the tahini dressing over the salad and toss everything together until well coated. Divide the salad among serving plates and top each with a soft-boiled egg, cut in half before serving. Sprinkle the chopped toasted hazelnuts over the salad as a crunchy garnish.
