Ingredients

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

Directions

• Put the quinoa and stock in a large saucepan and cook according to the packet instructions. Drain and leave to cool.
• Heat a griddle pan over a medium heat. Brush the pork steaks with the oil and griddle in the hot pan for 8–10 minutes on each side
• depending on thickness
• or until cooked through. Leave to cool before slicing.
• Add the kale
• chickpeas and nuts to the cooked quinoa and mix well.
• To make the dressing
• heat the oil in a medium saucepan and cook the garlic for 1–2 minutes. Add the oregano
• mustard powder
• coriander
• piri-piri sauce and sherry and cook for a further minute.
• To serve
• toast the seeds in a hot
• dry frying pan for 2–3 minutes
• stirring continuously.
• Put the quinoa on a serving plate and top with the sliced pork. Drizzle with the dressing and sprinkle with the seeds.