I first found this recipe at a favourite Melbourne cafe near where my brother lives in Northcote. They prepared their version with “activated almonds” which were all the rage at the time, and called it the “Californian Super Salad”. Over the years I have added and subtracted different elements, it’s a lovely fresh summer salad that you can play with. I prepared it at the last Sesshin on a suddenly super hot day and the deep green kale, dripping with lemon oil, mixed in with the sparkle of yellow corn added a needed crisp freshness to our Oryoki.

Serves 4-6 people

  1. Prepare Grains

½ cup Black Rice (you can use red or brown rice but black rice has a gorgeous nutty flavour)
½ cup Quinoa (red or tircolour)

The Grains can be cooked together: 1 cup grain to 2 ¼ cups water
Simmer on low heat with lid on until water is absorbed (about 20 mins) then leave standing with lid on for further 15 minutes. Then run under cold water through strainer.

  1. Prepare Kale Herbs and Seeds

1 bunch of mint (chopped coarsely)
¼ cup chopped coriander (chopped coarsely)
½ bunch of kale chopped into small thin strips
2 cob of corn stripped
½ cup dried cranberries
½  cup chopped almonds
Sprinkle of sunflower and pumpkin seeds
½ cup of dry roasted pine nuts
Rind of a lemon (finely grated)
200g crumbled fetta

Combine all ingredients with rice and quinoa and toss with dressing

  1. Prepare Dressing

Juice of 2 limes and one lemon with half as much oil combine and shake. Use half chilli oil if you want it spicy



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