The only drawback to preparing this dish is the amount of ingredients you have to line up which then clutter your worktop, but I make the effort worthwhile by making a whole mound, then dressing it in batches as needed so that the bulk of it keeps in the fridge for up to 4 days. It is a really great standalone salad, perfect for any lunch. It is a particular hit with my girlfriends as it is a modern, wheat-free variation of taboule with an abundance of green and herbs, the latter being the dominant in the ratio to carbs.
Crucially, it is an absolute winner in the lunchbox (Yay, at LAST!) as the kale has body, doesn’t wilt or shed water too much and the rice and quinoa provide further bite and substance. The key is to use as much kale as you can as it does lose some volume, so don’t be shocked by my quantities.
I haven’t quite figured out how to work in a neat and un-cluttered way in the kitchen. The more ingredients and dishes at once the lower my self-esteem when I cast around the countertop. …
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