'From the land to the table'


  • 1 cup quinoa
  • 5-6 green kale leaves
  • 4 carrots
  • 1 cup unsalted hazelnuts 
  • 1 cup black grapes
  • 1 lemon 
  • Olive oil
  • Sea salt & black pepper


  • 1 grapefruit
  • 4 tbsp olive oil
  • 2 tsp apple cider vinegar
  • 1/2 tsp honey 
  • A pinch of sea salt & black pepper

During the autumn months, we go to the farmers market every weekend. We bring home lots of kale and different roots as our main catch. Every week we try to cook something new, but this easy and tasty salad has become one of our favorites, that's why we want to share it with you! 

Salad: Cook the quinoa (1 cup quinoa - 3 cups of water). Let the quinoa cool down after.

Rinse and chop the kale leaves. Peel and slice the carrots. Squeeze the lemon to juice it. Place the carrots and kale in a big bowl adding four- five spoons of olive oil, the lemon juice, sprinkle some salt and pepper. Combine with your hands. Stir-fry in a saucepan the kale and carrots for a couple of minutes. Remove and let them cool down a bit. Clean the grapes with fresh water and cut them into halves. Roast the hazelnuts by placing them in a saucepan on medium- low heat (remember to stir them constantly). Place the quinoa in a big bowl or tray, now add the veggies, roasted nuts and grapes. Add the dressing on the top, and with a big spoon, mix all the ingredients. You can also add some lemon zest and some fresh herbs as thyme, as a final touch.

Dressing: Squeeze some grapefruit juice into a glass. Now add the oil, vinegar, honey, salt and pepper. Combine with a spoon.