Kale & Grape Tabbouleh

1.Heat 2 Tbsp of the oil in a small frying pan over medium heat. Add rice and quinoa mix. Cook, stirring occasionally, for 8 minutes or until warmed and slightly crisp.

2.Meanwhile, to make lemon dressing, whisk remaining oil, lemon juice, mustard and honey together in a large bowl. Season to taste.

3.Add kale to lemon dressing in bowl. Using your hands, massage dressing into leaves for 3 minutes or until softened. Add rice and quinoa mixture, grapes, onion, pomegranate seeds and hazelnuts to kale mixture; toss gently to combine.