Kale and Quinoa Salad

Step 1: Scrunch the kale leaves, then slice them about 1 cm (2/5 inch) thick.

Step 2: Transfer the kale to a large bowl.

Step 3: Drizzle with the oil and scatter over the salt and pepper. Use your hands to scrunch the leaves for 1 minute. They should shrink to about half their size.

Step 4: Set aside for 30 minutes, until the leaves soften and are suitable for eating raw.

Step 5: Put the quinoa in a fine mesh colander and rinse under running water for 30 seconds. Drain well. You can also rinse it in a large bowl.

Step 6: Put the quinoa in a saucepan with the water. Cover, bring to a simmer over medium heat, then cook for 12–15 minutes, until all the water is absorbed.

Step 7: Remove from the heat, keep the lid on, and rest for 5–10 minutes. Fluff with a fork, then cool. To cool it faster, spread it on a tray and refrigerate.

Step 8: Put the dressing ingredients in a jar, screw on the lid, and shake well. Set aside for 10 minutes.

Step 9: Add the quinoa to the bowl with the kale. Add all the dill and coriander, half the almonds, the feta, and two-thirds of the dressing.

Step 10: Toss well.

Step 11: Transfer to a serving platter or bowls. Drizzle with the remaining dressing and garnish with the remaining feta and almonds.

Step 12: Serve as a meal on its own.