Whilst there’s nothing better than socialising with friends in the summer, it’s important that we remember to stay hydrated. That’s why we’ll be making sure we have our BRITA Marella jug on hand to make sure our guests have plenty of filtered water, and to jazz up our table with its bright range of colours!

We also love to use ours as a quick and easy cooking-aid – check out this great garden party recipe from the glowing Madeleine Shaw.

Warm Kale, Avocado, Pomegranate and Quinoa Salad with BRITA filtered water by Madeleine Shaw

This salad takes kale to another level. The pomegranates give it a pop and the quinoa adds in some well-needed protein. Healthy fats from the avocado keep you full and add a creamy layer to this delicious dish. Always use filtered water when cooking quinoa, pulses and grains to ensure they taste the best they can.


– BRITA filtered water

– 100g of quinoa

– 50g of kale

– 1 tbsp of olive oil

– 1 pomegranate

– 1 large avocado

– 1 lemon

– 2 spring onions

– 3 tbsp of sesame oil (or olive oil)

– 1 garlic clove crushed

– 1 tbsp of apple cider vinegar

– 2 tbsp of tahini

– 1 tsp of tamari (or liquid aminos or soy sauce)



Rinse the quinoa in cold BRITA filtered water and drain.

Place the quinoa in a pot and cover with enough filtered water so that it covers this to a 1/2 a cm from the top.

Bring to a boil then reduce to a simmer, add in a pinch of salt and some freshly ground pepper and leave to simmer with the lid on for 10 minutes.

Finely chop up the kale and after the quinoa has been cooking for 10 minutes throw it into the pot and stir well. There should be a bit more liquid left, if there isn’t add a dash of water, pop the lid back on and let it cook for another 3 minutes.

Turn the heat off and take off the lid, give the kale and quinoa a fluff with a fork and drizzle in olive oil.

Cut open the pomegranate and take out the seeds, make sure you remove the pith as it doesn’t taste very good.

Zest and juice the lemon into a bowl. Slice up the avocado into chunks and throw into the lemon bowl and stir well so the avocado is coated in the juices.

Finely slice up the spring onion and place in with the kale and quinoa and mix well.

Place the sesame oil, garlic, tahini, apple cider and tamari in a jam jar and shake. Slowly add in 2 tbsp of filtered water to thin out the mix.

Place the quinoa mix into a bowl, add in the avocado, pomegranates and dress with the dressing.

BRITA Marella jugs come in a range of fun colours – perfect for jazzing up your summer soiree. Featuring our eco tick of approval thanks to its recyclable Maxtra filter cartridge, you can rest assured that your food and drink will be free from chlorine, heavy metals and limescale with the BRITA Marella jug as your dinner or garden party kitchen feature this season. RRP £22.

To celebrate our collaboration with BRITA, we’ll be giving away 5 Marella Jugs to 5 lucky Hip & Healthy readers! To enter, head over to our twitter & retweet ‘Want to jazz up your dinner party decor? Retweet to win a Marella Jug #BetterwithBRITA’ & go into the draw to win! 

Hip and Healthy have partnered with BRITA for this hydration challenge as part of the #BetterwithBRITA campaign. For more info visit www.brita.co.uk.

‘Madeleine’s book, Get the Glow (Orion Books, £20) is on sale now’

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