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Grains, stir-fried greens and tahini dressing recipe

Grains, stir-fried greens and tahini dressing recipe

21 ratings

This incredibly delicious seasonal salad combines hearty grains with crispy onions, stir-fried kale and a creamy tahini and lemon dressing. Freekeh, a type of roasted wheat with a smoky, nutty flavour, works wonderfully in this dish, but you can swap in quinoa or brown rice, if you prefer. See method

  • Serves 4
  • 25 mins to prepare and 25 mins to cook
  • 266 calories / serving
  • Healthy
  • Vegetarian


  • 150g freekeh, quinoa or brown rice
  • 300ml hot vegetable stock
  • 2 tbsp olive oil
  • 1 onion, finely sliced
  • ½ sweetheart cabbage, shredded
  • 100g chopped kale
  • 2 garlic cloves, chopped
  • 1 red chilli, seeded and finely sliced
  • squeeze lemon juice (optional)

For the dressing

  • 2 tbsp tahini
  • 1 tbsp extra-virgin olive oil
  • ½ lemon, zested and juiced
  • 2 tbsp plain yogurt

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    2g 10%
  • Sugars

    7g 7%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 31g Protein 11g Fibre 6.8g


  1. Put the grains into a medium sized pan, cover with the hot vegetable stock and cook for 15 mins or until tender. Add more boiling water if it gets a little dry. Drain and set aside.
  2. Heat the oil in a frying pan, add the onion and stir-fry over a high heat for 2-3 mins or until golden and crispy. Remove with a slotted spoon and set aside on kitchen paper to drain.
  3. Blanch the cabbage and kale in a large pan of boiling water for 1-2 mins, drain well and set aside. Place the pan back over a medium heat, add the garlic and chilli and fry for 30 secs. Add the blanched greens and stir-fry for 2 mins. Season well and add a squeeze of lemon juice.
  4. Whisk together the tahini, olive oil, 1 tbsp lemon juice, yogurt and 3 tbsp of cold water and season to taste.
  5. Mix the cooked grains with the cooked greens and pile onto a serving plate. Drizzle over the dressing, scatter with the crispy onions and finely grated lemon zest and serve.

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