This is the start of me trying to use pantry ingredients in my salad. I usually love just packing my salad out with a load of freshies, but myself and Rob (my partner) have stocked up all loads of canned ingredients and pantry staples. For me these are grains like quinoa, buckwheat, bulgur and tins full of artichoke hearts(my favourite), jackfruit, olives, crushed tomatoes, the list goes on.
The apple is vital as I think every salad should have some sort of a sweet component. I think the addition of raisins or dried cranberries would be great in here also. Don't skip out on the toasted sesame as they add lovely nutty finish.
20 MINUTES. SERVES 2
x3 stalks kale, stems removed and roughly chopped
200g quinoa, uncooked
2 spring onions
x1 tin artichoke hearts
1/2 lemon juiced
1 tbs toasted sesame seeds
x1 tbs tahini
1/2 lemon, juiced
1 tsp toasted sesame oil
1tbs soy sauce
1 tbs maple syrup or agave
1 clove garlic, minced
hot sauce - optional heat
Firstly, cook the quinoa to packet instructions. While the quinoa is cooking wash the roughly chopped kale, squeezing it to break it down a little as you are washing.
Add the roughly chopped kale to a large bowl. Finely slice the spring onions and finely dice the apple.
Put a frying pan on medium heat. Add a decent glug of olive oil. Open and drain the tin of artichokes. Slice each artichoke heart in half from top to bottom.
Place each artichoke heart in the hot pan flat side down and fry for 3 minutes, until nice and charred. Sprinkle with salt and pepper and flip each heart half over. cook for a further two minutes and then pour over the juice of 1/2 a lemon and take off the heat. Set aside to cool slightly.
Once the quinoa is cooked, spread it out on a tray so it cools quickly. While the quinoa is cooling make your dressing. In an empty jar add all the ingredients and give everything a good shake. Loosen with a little water if needed and season with salt and pepper.
When the quinoa has cooled add it to the kale. Pour over the dressing and give everything a good massage with your hands.
To serve portion the salad between two bowls, divide the artichoke hearts among the bowls and sprinkle each with the toasted sesame seeds.