Stoneless Hojiblanca Green Olives & Quinoa Salad

Fragata OlivesFragata Stoneless Olives

For a hearty salad you can’t beat the irresistible flavours found here. It brings together quinoa, kale, cabbage, brussel sprouts and Fragata Hojiblanca Olives, with sweet pomegranate, cranberries and a garlic tahini dressing. This is salad, and then some. Quinoa is a super nutritious grain that can help you feel fuller for longer. As well as being packed with vitamins and minerals, it’s top of the tree when it comes to protein and fibre. You’ll find more of each in quinoa than in any other grain. If you’re worried quinoa lacks flavour, this recipe will put your mind at rest. There are so many other flavour-packed ingredients to tickle your tastebuds. Enjoy the earthy goodness of sprouts, red cabbage and carrots, alongside sharp notes of cranberry, pomegranate seed and lemon. Not forgetting the classic delight of our Hojiblanca green olives. Finally, there’s the tahini dressing to bring it all together. This is one of those dishes that makes the mouth water at first sight. The colours are enticing, the textures varied, and the flavours simply unbelievable. It’s a salad you’d be more than happy to serve up to friends, as well as treating yourself to an incredible lunchtime experience. (Say goodbye to the sarnie.) Prep ahead by chopping all your ingredients, and even making the dressing, and it becomes really quick to put together too. If you thought salads were boring, this is the one that will change your mind - and over excite your taste buds.


  • 2 large handfuls kale
  • 100g brussel sprouts
  • 1/2 cup quinoa
  • 1/2 vegetable stock cube
  • Handful pomegranate seeds
  • Handful dried cranberries
  • 100g shredded red cabbage
  • 100g shredded carrot
  • Handful Fragata Stoneless Hojiblanca Green Olives
  • Lemon juice
  • Tsp olive oil
  • Sea salt & pepper to taste
  • 1 clove garlic
  • Dressing: 2 tbsp light tahini
  • Juice from half a lemon
  • Tbsp olive oil
  • Tbsp honey
  • 1 small clove garlic- crushed
  • Salt and pepper to taste
  • Water


  1. Cook the quinoa according to the instructions on the packet and add the stock cube into the water to add flavour.
  2. Peel and slice the sprouts in half and add these into a frying pan with a little of olive oil and crush in the garlic.
  3. Saute these until nice and crispy and season with salt and pepper.
  4. In a large mixing bowl, add the kale and drizzle over a little olive oil and lemon juice and massage this into the kale.
  5. Add in the shredded cabbage, carrots and cooked brussels and toss everything together.
  6. Slice some of the olives in half and leaving the rest whole, add these into the salad mixture with the cranberries and pom seeds.
  7. Give everything a good mix and serve into bowls.
  8. To make the dressing, combine all of the ingredients, then gradually add in a drizzle of water whist mixing, until you reach the desired consistency.