-1/4 cup of Maskal Teff grain, ivory or brown
-1/2 cup of water
-1 bunch of kale – chopped
-1 Tsp oil divided – I used avocado oil
-6 fresh basil leaves
-1 clove of garlic
-juice from half a lemon
-2 tablespoons oil
-1 teaspoon white vinegar
– 2-3 radish bulbs – sliced
– 1/3 of a cucumber – sliced
– 1/2 of a bell pepper – chopped
– 1/4 of a red onion – sliced
– A handful of cherries tomatoes – chopped
– 1 jalapeño pepper (optional)- sliced and seeded
Place both teff and water in a medium saucepan and boil – about 20 minutes. After teff has soaked up all the water, remove from heat and strain with cold water. Strainer must be for very fine grain since the teff is so small. Leave to the side.
Add 1 tsp of oil in a fry pan and then add in kale. Cook on medium heat until kale starts to soften and turn a deep green color. Take off heat and set to the side.
In a bowl or a mortar & pestle add in fresh basil, garlic, and crush. In a second bowl add lemon, oil and white vinegar and stir. Add salt and pepper to taste. Add basil and garlic paste and mix well.
Putting it all together:
Prep all the vegetables and set to the side. Then on a plate place grain, kale, and vegetables as desired. Drizzle the basil lemon dressing and enjoy!