A Bunch of Chopped Kale Leaves
Glug of Big Bear’s Honey & Mustard Dressing
Half a cup of cooked Quinoa
Rye Amaranth and Quinoa Bread
Scarlett & Mustard Chilli Jam
Simply put a bunch of chopped kale leaves in a large bowl and drizzle over Big Bear’s Honey & Mustard Dressing. Leave to soak it up overnight, or for as long as you have. The next day when you are ready to eat the salad chop up the cucumber, cherry tomatoes and spring onions depending on how much you want (you can always add other things). Add the chopped salads into the bowl of marinated kale, then add half a cup of cooked quinoa. Spread the Rye Amaranth and Quinoa Bread with lashings of Scarlett & Mustard Chilli Jam and serve.