Kale Feta Grain Bowls Recipe

About this recipe

Kale & Feta Grain Bowls are a delicious fusion of UK-inspired whole foods and Mediterranean flavors. This hearty yet healthy lunch combines nutty grains, earthy kale, tangy feta, and a bright lemon dressing, perfect for fueling your fitness journey.

Ingredients

• 950G Sabarot Farro, 950G
• 1 Block Greek Feta Cheese 900g
• - Biona Organic Whole Cherry Tomatoes
• - Filippo Berio Garlic Flavoured Olive Oil
• 105G Dijon Mustard With Tarragon, 105G
• 1 Jar Rowse Clear Honey
• 1 Kg Sunflower Seeds, 1Kg
• 1 Piece Cucumber 1Pc
• 100 G Jumbo Garlic 100g
• 250 Ml PLJ Lemon Juice Original Sharp 500ml
• 110G Gourmet Kitchen Himalayan Pink Salt Grinder

Instructions

1. 1. Rinse the farro under cold water, then cook it in a medium saucepan with 1 liter of water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 25 minutes or until tender. Drain and set aside.
2. 2. While the farro cooks, prepare the kale. Remove the tough stems and chop the leaves into bite-sized pieces. Steam the kale in a large pot or steamer for 5 minutes until wilted but still vibrant green. Set aside.
3. 3. Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the steamed kale, toss to coat in the garlic oil, and cook for an additional 2-3 minutes. Season with a pinch of salt and pepper. Remove from heat.
4. 4. To make the dressing, whisk together the lemon juice, remaining olive oil, Dijon mustard, and honey in a small bowl. Season with salt and pepper to taste.
5. 5. Assemble the bowls by dividing the cooked farro among four serving bowls. Top each with an equal portion of the sautéed kale, crumbled feta, cherry tomatoes, and cucumber slices.
6. 6. Drizzle the lemon dressing over each bowl and garnish with the toasted sunflower seeds for an added crunch.
7. 7. Serve immediately, or pack into meal prep containers for a healthy, on-the-go lunch.