Method
- Heat a non stick frying pan over a high heat . Add the grains and mix well to break them up. Heat them for 1 minute, shaking the pan occasionally and then add 2 tbsp of water. Toss together until the water evaporates and the grains puff up. Transfer to a bowl to cool.
- Blanch the cavolo nero for 2 minutes in a pan of boiling water. Drain and refresh. Squeeze out the excess water and then finely chop. Chuck into a mixing bowl and add the grains, sprouts, celery, apple and pomegranate seeds.
- Whisk together all the ingredients for the dressing with a good pinch of salt and pepper. Pour over the salad and toss together. Add the cabbage lightly mix – this keeps the colours better – and serve immediately.
Ingredients
serves 4-6
For the salad
250g pack cooked grains – I use Merchant Gourmet Glorious Grains with red rice and quinoa
200g cavolo nero, stalks removed
80g sprouts, cleaned, trimmed and very finely sliced or mandolined
3 stalks celery, finely chopped
1 red apple, cored and cut into tiny match sticks
100g pomegranate seeds
100g red cabbage, finely sliced
For the dressing
The juice of 2 lemons
3 tbsp olive oil
2 tbsp maple
3 tsp Dijon mustard
Salt and pepper
