Grains, stir-fried greens and tahini dressing recipe
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 flavour, works wonderfully in this dish, but you can swap in quinoa or brown rice, if you prefer.
See method- Serves 4
- 25 mins to prepare and 25 mins to cook
- 266 calories / serving
Ingredients
- 150g freekeh, quinoa or brown rice
- 300ml hot vegetable stock
- 2 tbsp olive oil
- 1 onion, finely sliced
- ½ sweetheart cabbage, shredded
- 100g chopped kale
- 2 garlic cloves, chopped
- 1 red chilli, seeded and finely sliced
- squeeze lemon juice (optional)
For the dressing
- 2 tbsp tahini
- 1 tbsp extra-virgin olive oil
- ½ lemon, zested and juiced
- 2 tbsp plain yogurt
Each serving contains
- Energy
- 1115kJ 266.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 1.2g
- Sugars
- 7g
of the Reference intake
Carbohydrate 31.0gProtein 11.0gFibre 6.8g
Method
- 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.
- Heat the oil in a frying pan, add the onion and stir-fry over a high heat for 2-3 mins or until golden and crispy. Remove with a slotted spoon and set aside on kitchen paper to drain.
- 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 a medium heat, add the garlic and chilli and fry for 30 secs. Add the blanched greens and stir-fry for 2 mins. Season well and add a squeeze of lemon juice.
- Whisk together the tahini, olive oil, 1 tbsp lemon juice, yogurt and 3 tbsp of cold water and season to taste.
- 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.
- See more Vegetarian recipes
