Life at Cloverhill

Recipe

5-Grain Power Salad

I’ve been in a bit of a lunch rut lately. Getting back into a routine after the holidays has proved harder than I thought, and I’ve been uninspired with packing our lunches. We need to get back into our healthy routine but the thought of another spring salad mix just hasn’t been doing it for me.

Last night, I was going through our cupboards and came across a 5-grain blend I’d bought awhile ago, and the ideas started snowballing from that. I dug out some dried black beans, picked up some fresh herbs and kale, rounded up some spices, and got creative. What I ended up with was this quick hearty salad loaded with lots of healthy things to keep me going throughout a busy work day. It makes a big batch, so there was more than enough for our lunches this week, plus some extra to share with others.

I loaded it up with the flavours I liked, but its a very versatile salad – you can use whatever grains, vegetables, beans, herbs and spices you like. Get experimenting and have some fun!
5-Grain Power Salad
 
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Author:
Serves: 8 cups
Ingredients
Salad:
  • 2-1/2 cups cooked spelt, barley or wheat berries (I used a 5-grain mix of spelt, barley, brown rice, wheat berries and oats)
  • 1-1/2 cups cooked or canned black beans (or red kidney beans or chickpeas), rinsed and drained
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 handfuls washed and shredded kale
  • handful of fresh parsley, chopped
Dressing:
  • 3 tbsp lemon juice (about one lemon)
  • 3 tbsp olive oil
  • 1 tsp powdered mustard
  • ½ tsp honey
  • ¼ tsp paprika
  • ¼ tsp red pepper flakes
  • salt and pepper to taste
Instructions
  1. Cook your grains and beans according to package directions. Rinse with cold water and drain. You can make this ahead and set aside in a large bowl while you prepare the dressing.
  2. In a large skillet, add 1 tbsp olive oil and sauté garlic on medium-low for 1-2 minutes. Add in onion and cook for 5-6 minutes or until translucent. Add kale and sauté until wilted.
  3. Whisk together the dressing ingredients in a small bowl. Add to skillet and stir well.
  4. Pour mixture into the grains and beans; and stir well. For the best flavour, chill for at least an hour to let the flavours develop or enjoy warm immediately. Refrigerate leftovers for up to 3 days.

 

I had it for lunch today (with some baked chicken on the side), and it was even better the next day.

It was fun to use some of my new photography props for this shoot! My friends and family know me all too well, and I was lucky to get some really great new linens and pieces to add to my growing collection. This turkish-style tea towel made its way into my stocking – and I’m pretty sure it will never get the chance to dry a dish in its life. I just want to hang it up to admire, ha!

My cousins gave me this awesome beachwood cutting board for “The Obsessive Chef”. The back of it is great for taking photos, and the front has a grid to help with my need to make things even. You better believe that all carrot sticks in this household will be exactly 3″ long going forward…and the angles are crucial for such precise tasks as cutting celery stalks on an the diagonally.

This little bowl was sort of a gift to myself this year. I went to a local pottery show in December and picked up a few pieces from this artist, and I could help but walk away with a small bowl to add to the collection.

The glaze she used is stunning and I love how it catches so many different colours in the light. I’ll take any excuse I can to use it. Grapes – sure! Berries and whipped cream – yes please! Caramel popcorn – absolutely!


Comments

  1. Sheila Englsh says

    I too am bowl obsessed. As well as being useful for so many purposes the colours can be quite beautiful and the shape is always beautiful.