Apple, broccoli, kale & rye salad
We love kale mixed with sweet apple – it’s just such a fresh combination.
Servings: 3 -4 as a side
Ingredients
- 100 grams rye grains
- 200 grams tenderstem broccoli/broccolini
- 80 grams kale
- freshly squeezed lemon juice
- 1 red sweet apple
- olive oil
- raspberry vinegar
- salt and freshly ground black pepper
- 50 grams plus 1 tablespoon hazelnuts toasted in the oven for 5 minutes
Instructions
- Soak the rye grains overnight in double the amount of water. Alternatively, you’ll need to cook the grains for longer. Drain and rinse the soaked grains. Place in a large saucepan with a good pinch of salt and boil for around 25 minutes if soaked, and 40 minutes if not, or until al-dente. Drain and allow to cool completely.
- Boil the broccoli for 2–3 minutes. Drain and leave to cool down in very cold water to stop the cooking process. Cut into small pieces.
- Pick the kale off the stems and slice into thin strips. Massage very gently using your hands in a bowl with a bit of lemon juice until it changes colour to dark green and becomes soft.
- Chop the apple into bite-sized pieces and toss in lemon juice to prevent discoloring. Mix all the ingredients (except nuts) together in a bowl and season with salt and pepper and a glug of good olive oil and a drizzle of raspberry vinegar. Crush the nuts slightly and scatter on top of the salad just before serving.
Notes
From the book The ScandiKitchen Cookbook by Bronte Aurell, photo by Pete Cassidy. Book Available on Amazon or ScandiKitchen.
