- 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
- 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.