Vi bruger cookies til at gøre din oplevelse bedre. For at overholde den nye e-databeskyttelseslovgivning, er vi nødt til at bede om dit samtykke til at indstille cookies. Få flere oplysninger .
Kalam va Piyaz: Kale shoots & Red onion salad
In the spring when the kale starts to flower it makes wonderful small shoots with a great intens taste. You will seldom find these in a normal shop. At Birkemosegaard we hand pick them everyday in the season, which is short. So enjoy now!
I have used sumac in this dish as it is highly used in Iran and in the Middle-East. Sumac is a versatile seasoning that adds a bright red color and a tartness, similar to lemon juice, to a dish. If you cannot find sumac at the market then lemon zest would be just as nice.
This salad has a lovely sweet and tart flavour. It can be enjoyed as a side dish with boiled egg, chicken, veal or lamb.
By Sanaz Zardosht @sanazzardosht
Ingredients
Kale shoots, 200g
Red onion x 2
Cumin powder, 1tsp
Balsamic vinegar, 1tsp
Pomegranate molasses, 2tsp (optional)
Sumac, 1tbsp
Lemon, juice of half
Salt
Method
- Peel and cut the onion in wedges. Add a splash of olive oil and fry for a few minutes. Add the cumin, 1 tsp of salt, stir for a few minutes. Once the onions have softened, add the balsamic vinegar, pomegranate molasses. The pomegranate molasses and balsamic vinegar will add a lovely sweet & tart flavour, turning the onions into a beautiful bright purple colour.
- Set aside the onions.
- Wash the kale shoots and dry using a salad spinner. Use the same pan, add more olive oil to the pan, juice of half a lemon
- Grill the skins of the juiced lemon.
- Add the kale shoots and stir for a few minutes, sprinkle salt, sumac and serve.