Healthy whole meal salad - rich in protein and fibre.
Asparagus and strawberry rye grain salad
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
60 minutes
Ingredients
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175g rye grain
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1 bunch asparagus (about 8-10 spears
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150g fresh strawberries (hulled and sliced)
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1/2 small red onion (thinly sliced)
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2 tbsp olive oil (for roasting asparagus)
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A handful of sprouted greens (such as alfalfa, broccoli, or radish sprouts)
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1 tbsp balsamic vinegar
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1 tbsp maple syrup
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1 tbsp lemon juice
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1 tbsp fresh mint leaves
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Salt and pepper for taste
Directions
Cook the rye grain: Rinse the rye grain under cold water. Add it to a saucepan with fresh water, ensuring there’s about 2.5 cm (1 inch) of water above the rye. Bring it to a boil, then reduce the heat to a simmer. Cover the saucepan and cook for 45-60 minutes, or until the rye is tender but still has a bit of chew. Drain any excess water and let it cool.
Roast the asparagus: Preheat your oven to 200°C (fan 180°C). Trim the tough ends off the asparagus and cut them into 5 cm (2-inch) pieces. Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Spread the asparagus in a single layer on a baking sheet and roast for about 10 minutes, or until tender and slightly charred.
Prepare the dressing: In a small bowl, whisk together the balsamic vinegar, maple syrup, lemon juice, and the remaining 1 tablespoon of olive oil. Add salt and pepper to taste.
Assemble the salad: In a large mixing bowl, combine the cooked and cooled rye grain, roasted asparagus, sliced strawberries, and red onion. Toss gently to combine.
Add the sprouted greens: Just before serving, gently fold in a generous handful of sprouted greens, making sure they’re evenly distributed throughout the salad.
Dress the salad: Pour the dressing over the salad and toss everything together until well coated.
Serve: Garnish with fresh mint leaves and serve immediately.
