Recipe

Kale, chickpea and wholegrain salad with honey and chilli dressing

  • Prep time: 10 minutes
  • Cooking time: 5 minutes
  • Serves 2
  • This recipe uses Clear Honey

Ingredients

  1. For the honey and chilli dressing
  2. 2 tbsp extra virgin olive oil
  3. 1 tbsp Rowse Clear Honey
  4. 1 tbsp balsamic vinegar
  5. 1 tbsp freshly squeezed lemon juice
  6. Salt and black pepper
  7. For the salad
  8. 1 x 250g ready-to-eat mixed wholegrains (e.g. barley, rye, bulgur, brown rice, quinoa, millet)
  9. 1 x 400g can cannellini beans, drained and rinsed
  10. 75g raw kale leaves (tough stalks discarded before weighing), finely chopped
  11. 1 small red onion, thinly sliced into half moons
  12. 1 fresh red chilli, thinly sliced (optional)
  1. For the honey and chilli dressing
  2. 2 tbsp extra virgin olive oil
  3. 1 tbsp Rowse Clear Honey
  4. 1 tbsp balsamic vinegar
  5. 1 tbsp freshly squeezed lemon juice
  6. Salt and black pepper
  7. For the salad
  8. 1 x 250g ready-to-eat mixed wholegrains (e.g. barley, rye, bulgur, brown rice, quinoa, millet)
  9. 1 x 400g can cannellini beans, drained and rinsed
  10. 75g raw kale leaves (tough stalks discarded before weighing), finely chopped
  11. 1 small red onion, thinly sliced into half moons
  12. 1 fresh red chilli, thinly sliced (optional)

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