Warm Toasted Teff Salad

Well, the Melbourne weather has suddenly turned cold. Just when you think it's safe to push your jeans and jumpers to the back of the wardrobe, being summer and all, Melbourne drops below 20 degrees (celsius) and rains. So I'm making a warm salad.

I developed this Warm Toasted Teff Salad a while ago for the guys at Teff Tribe. Like any decent salad, it's full of 'good bits' like spiced roasted root vegetables, sautéed greens and toasted teff with salty feta crumbled on top.

If you haven't heard of teff, it's a tiny little grain widely used in Ethiopia. It's naturally gluten-free, rich in essential amino acids, low GI and high in fibre and iron. You cook it in a similar way to quinoa. I also like to lightly toast it before cooking, which is what I've done in this recipe.

It's deliciously satisfying and the leftovers make a great lunch the next day!

Warm Toasted Teff Salad

Gluten-free | Low sugar

Ingredients:

  • 1/2 cup brown teff grain (I used Teff Tribe)
  • 3/4 cup water
  • 2 medium sweet potatoes
  • 2 parsnips
  • 2 teaspoons garlic powder
  • 1/4 teaspoon chilli powder
  • 1/2 bunch curly kale
  • 100g feta cheese
  • Small handful of fresh dill
  • Olive oil
  • Sea salt

Preparation:

  1. Preheat your oven to 180°C and line a baking tray with baking paper.
  2. Chop the sweet potato and parsnip into small cubes, place onto the prepared tray, sprinkle over the garlic powder and chilli powder, drizzle over some olive oil and toss everything together so that the vegetables are evenly coated. Spread the vegetables out on the tray in one layer and bake in the preheated oven for 35 – 40 minutes or until browned.
  3. While the vegetables are baking, toast the brown teff grain in a fry pan over a medium-low heat for 1-2 mins. Add the water and a pinch of sea salt to the pan, bring to the boil and then reduce the heat to low. Simmer, with the pan uncovered until all of the water has been absorbed (estimated 8-10 mins). Once the water has been absorbed, let rest for 10 mins before fluffing with a fork. Set aside.
  4. Remove the stalks from the kale and roughly chop the leaves. Tip the leaves into the frypan used for the teff and gently toss the leaves over a low heat to warm them through. Take the pan off the heat and dress the kale with a good drizzle of olive oil and a pinch of sea salt.
  5. To serve, tip the roasted vegetables, teff and kale into a serving bowl and toss to combine. Crumble over the feta and sprinkle with fresh dill.

Serves 2.