Sharon Reid


St Clements is a café in Parson’s Green known for its fresh seasonal dishes and hand roasted coffee. All their food is hand –made daily from ingredients from a vast array of artisanal suppliers.

This delicious, Lemon Scented Kale & Quinoa, with Carrot Ribbons, Apple, Radish, Coriander and Toasted Seeds is a typical St Clements dish which is easy to replicate at home. Wow your friends and family with this healthy, seasonal recipe.

Makes six portions


250g kale

200g red or white quinoa or a mix of both

1 bunch radishes

2 carrots

1 apple

40g pumpkin seeds

40g sunflower seeds

1 large bunch coriander, leaves picked

For the dressing:

1 small shallot

100ml extra virgin olive oil

100ml lemon juice

1.5 tsp dried chilli flakes

1.5 tsp flaked sea salt


Measure the quinoa in a measuring jug. Put the quinoa in a pan with double the volume of cold water and ½ tsp salt.  Bring to the boil and reduce to a gentle simmer.

Cook for around 13-15 minutes until the quinoa is just cooked and the water has completely evaporated.

Transfer to a tray to cool.

Toast the seeds for 7-9 minutes in 180’c oven.

For the salad dressing – very finely chop the shallot and combine with the lemon juice, chilli flakes & flaked sea salt.

Wash and chop the kale and massage well with the salad dressing so it absorbs the flavour.

Add the quinoa and mix together.

Quarter, core and finely slice the apple, toss with a generous squeeze of lemon juice so it doesn’t discolour.

Trim the radish and cut very finely with a knife or on a mandolin.

Wash and pick the coriander.

Ribbon the carrots with a peeler.

Gently mix together all the salad ingredients and serve!