Grains and Stir-Fried Greens Salad

By lihui

4 Person

50 Minutes

0 Calories

This incredibly delicious seasonal salad combines hearty grains with crispy onions, stir-fried kale, and a creamy tahini and lemon dressing. Freekeh, a type of roasted wheat with a smoky, nutty flavor, works wonderfully in this dish, but you can swap in quinoa or brown rice if you prefer. Try it now!

Ingredients

Dressing

2 tbsp. Plain yogurt
1/2 Lemon, zested and juiced
1 tbsp. Extra virgin olive oil
2 tbsp. Tahini

Squeeze lemon juice (optional)
1 Red chilli, seeded and finely sliced
2 cloves Garlic, chopped
100 g Chopped kale
1/2 Sweetheart cabbage, shredded
1 Onion, finely sliced
2 tbsp. Olive oil
300 ml Hot vegetable stock
150 g Brown rice

Method

01

Put the grains into a medium-sized pan, cover with the hot vegetable stock and cook for 15 mins or until tender. Add more boiling water if it gets a little dry. Drain and set aside.
02

Heat the oil in a frying pan, add the onion and stir-fry over high heat for 2-3 mins or until golden and crispy. Remove with a slotted spoon and set aside on kitchen paper to drain.
03

Blanch the cabbage and kale in a large pan of boiling water for 1-2 mins, drain well and set aside. Place the pan back over medium heat, add the garlic and chili and fry for 30 secs. Add the blanched greens and stir-fry for 2 mins. Season well and add a squeeze of lemon juice.
04

Whisk together the tahini, olive oil, 1 tbsp lemon juice, yogurt and 3 tbsp of cold water and season to taste.
05

Mix the cooked grains with the cooked greens and pile onto a serving plate. Drizzle over the dressing, scatter with the crispy onions and finely grated lemon zest and serve.

Related Tags

Grains and Stir-Fried Greens Salad

5.0

( By lihui )

01 Information

Grade medium
Serving 4 servings
Prep Time 25 Mins
Cook Time 25 Mins
Total Time 50 Mins

02 Ingredients

Dressing

2 tbsp. Plain yogurt

1/2 Lemon, zested and juiced

1 tbsp. Extra virgin olive oil

2 tbsp. Tahini

Squeeze lemon juice (optional)

1 Red chilli, seeded and finely sliced

2 cloves Garlic, chopped

100 g Chopped kale

1/2 Sweetheart cabbage, shredded

1 Onion, finely sliced

2 tbsp. Olive oil

300 ml Hot vegetable stock

150 g Brown rice

03 Method

Step 1

Put the grains into a medium-sized pan, cover with the hot vegetable stock and cook for 15 mins or until tender. Add more boiling water if it gets a little dry. Drain and set aside.

Step 2

Heat the oil in a frying pan, add the onion and stir-fry over high heat for 2-3 mins or until golden and crispy. Remove with a slotted spoon and set aside on kitchen paper to drain.

Step 3

Blanch the cabbage and kale in a large pan of boiling water for 1-2 mins, drain well and set aside. Place the pan back over medium heat, add the garlic and chili and fry for 30 secs. Add the blanched greens and stir-fry for 2 mins. Season well and add a squeeze of lemon juice.

Step 4

Whisk together the tahini, olive oil, 1 tbsp lemon juice, yogurt and 3 tbsp of cold water and season to taste.

Step 5

Mix the cooked grains with the cooked greens and pile onto a serving plate. Drizzle over the dressing, scatter with the crispy onions and finely grated lemon zest and serve.

04 Author

lihui

8 Recipes

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