Hot-smoked salmon and haloumi quinoa breakfast bowls

Ingredients

• 2 tablespoon extra virgin olive oil
• 100 gram baby kale leaves
• 250 gram haloumi, sliced
• 250 gram packet rice and quinoa mix, cooked
• 250 gram cherry tomatoes, halved
• 1/2 bunch parsley, roughly chopped
• 2 tablespoon lemon juice
• 1/4 cup extra virgin olive oil
• 150 gram hot-smoked salmon, broken into chunks
• 1 avocado, sliced
• 1/2 cup almonds, chopped
• lemon wedges to serve