Autumn comfort

Kale, chickpea and wholegrain salad with honey and chilli dressing

Name: Kale, chickpea and wholegrain salad with honey and chilli dressing
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 2 tbsp extra virgin olive oil; 1 tbsp Rowse Runny Honey; 1 tbsp balsamic vinegar; 1 tbsp freshly squeezed lemon juice; Salt and black pepper; 1 x 250g ready-to-eat mixed wholegrains (e.g. barley, rye, bulgur, brown rice, quinoa, millet); 1 x 400g can cannellini beans, drained and rinsed; 75g raw kale leaves (tough stalks discarded before weighing), finely chopped; 1 small red onion, thinly sliced into half moons; 1 fresh red chilli, thinly sliced (optional)

10 mins to prep
5 mins to cook
Serves 2

This recipe uses:Runny HoneyWhere to buy

About

A healthy, colourful salad packed with the goodness of raw kale. Ready cooked grains are available in pouches in most supermarkets and just need a quick blast in the microwave, meaning this salad can be on the table in less than 10 minutes. You could swap the multigrain for 250g cooked brown rice, quinoa or barley, or any mixture of these. You can also try chickpeas, haricot beans or black beans in place of the cannellini beans. This salad keeps well overnight in the fridge so is ideal for a packed lunch. To prepare kale rinse it thoroughly then pull the curly leaves away from the tough stems and discard the tough stems.

Ingredients

Top tip: Tick off the items you've already got, so you can quickly see what's left to buy

Method

1
For the honey and chilli dressing, whisk all the ingredients together in a large bowl.
2
For the salad, heat the wholegrains according to packet instructions then add, still hot, to the bowl with the dressing and toss together. Add the cannellini beans, kale, red onion and chilli if using. Toss together and serve.