Chefs' Recipes

The Summertown Aristologist’s grain and kale salad with labne

A nutty, more-ish salad that can be eaten with a spoon.
Grains with kale, orange and labneMark Roper

“This is a real crowd-pleaser, and could be made with any combination of grains, nuts and herbs,” says Oliver Edwards of The Summertown Astrologist at Adelaide Hills. Begin a day ahead to strain the yoghurt.


Orange dressing


1.For labne, place yoghurt in a colander lined with muslin set over a bowl, cover and refrigerate overnight to drain. Season with salt and sumac.
2.Combine grains in a large saucepan, cover with water and bring to the boil, stirring regularly to prevent sticking, then reduce heat to low and simmer until tender (25-30 minutes). Drain, rinse, then cool on a tray until needed.
3.For orange dressing, heat orange juice in a saucepan over medium-high heat and reduce until thickened and sticky (10-15 minutes). Strain into a bowl and cool (15 minutes). Slowly whisk in oil until emulsified, season with salt and add vinegar and extra orange juice and pulp.
4.Mix grains with almond, spring onion, kale and herbs, toss with orange dressing and season with salt to taste. Transfer to serving bowls then top with a spoonful of labne and puffed buckwheat.

Black barley and puffed buckwheat are available from health food stores.

Drink suggestion: A minerally chardonnay, such as Commune of Buttons “Clover”. Drink suggestion by Aaron Fenwick.


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