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Grains and Stir-Fried Greens Salad

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