Healthy food needn’t be bland and boring, says Donna Hay. Here is one of her recipes for you to try.

Ingredients:

Serves Four

150g kale, trimmed

600g red quinoa

1,000ml chicken or vegetable stock

65g flat-leaf parsley leaves

500g halloumi, thinly sliced

Olive oil, for brushing

For the smoky lemon dressing:

2tbsp lemon juice

1tsp sweet smoked paprika

1tbsp olive oil

Method:

Rinse the quinoa and place it and the stock in a saucepan over a medium-high heat and bring to the boil. Reduce the heat, cover and cook for 14 minutes or until the stock has been absorbed and the quinoa is tender. Remove from the heat and stand for five minutes. Stir with a fork to separate the grains.

Cut the kale into large pieces and place in a heatproof bowl. Pour over boiling water and allow to stand for five minutes. Drain and pat dry. Toss the kale with the quinoa and parsley.

To make the dressing, combine the lemon juice, paprika and oil. Pour over the salad and toss.

Heat a frying pan over medium-high heat. Brush the halloumi with oil and cook until golden. Divide the salad between serving plates and top with the halloumi to serve.