Ingredients with Measurements:
- 1 bunch of kale, washed and chopped
- 1 cup of cooked timphan (Nepalese buckwheat)
- 1/2 cup of sliced red onion
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of crumbled feta cheese
- 1/4 cup of chopped walnuts
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Salad tongs
Step-by-step instructions:
1. Cook the timphan according to package instructions and set aside to cool.
2. In a large mixing bowl, add the chopped kale, sliced red onion, and halved cherry tomatoes.
3. Add the cooled timphan to the bowl and mix well with salad tongs.
4. Add crumbled feta cheese and chopped walnuts to the bowl and mix well.
5. Season with salt and pepper to taste.
6. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Room temperature
Serving size:
- Serves 4
Nutritional information:
- Calories: 180 per serving
- Fat: 9g
- Carbohydrates: 19g
- Protein: 8g
Substitutions for ingredients:
- Instead of timphan, you can use quinoa or brown rice.
- Instead of feta cheese, you can use goat cheese or blue cheese.
- Instead of walnuts, you can use almonds or pecans.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add diced avocado for a creamy texture.
- Add dried cranberries or raisins for a sweet touch.
Tips and tricks:
- Massage the kale with a little bit of olive oil before adding other ingredients to make it more tender.
- Toast the walnuts in a dry pan for a few minutes to enhance their flavor.
- Make the salad ahead of time and store it in the fridge for up to 2 days.
Storage instructions:
- Store the salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large salad bowl or on individual plates.
- Garnish with fresh herbs such as parsley or cilantro.
Garnishes:
- Fresh herbs such as parsley or cilantro.
Pairings:
- This salad pairs well with grilled meats or fish.
Suggested side dishes:
- Garlic bread or roasted vegetables.
Troubleshooting advice:
- If the kale is too tough, massage it with a little bit of olive oil before adding other ingredients.
Food safety advice:
- Make sure to wash the kale thoroughly before using it in the salad.
Food history:
- Timphan is a traditional Nepalese food made from buckwheat flour.
Flavor profiles:
- This salad has a combination of savory, nutty, and slightly sweet flavors.
Serving suggestions:
- Serve the salad as a main dish or as a side dish.
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