Ingredients for approx. 4 servings:
600 g kale
salt, black pepper
juice of 1/2 lemon
80 g quinoa (red or tri-coloured)
200 ml chicken stock (or water)
2 chicken breast fillets (180 g each)
1 small red onion
2 pink grapefruits
1 pomegranate
3 tbsp olive oil
2 tsp fennel seeds crushed in a mortar
125175 ml vegetable stock
2 tbsp balsamic vinegar
3 tsp agave syrup or liquid heather honey
Preparation:
1. Clean the kale, wash and spin dry, remove the stems. Cook the leaves in salted water for approx. 2 - 3 minutes, rinse with ice and drain well. Leave the small leaves whole, separate the larger leaves from the midrib. Cut the leaf veins into pieces about 2 cm long and the leaves into pieces about 5 - 10 cm long. Put the kale leaves and midribs in a bowl, sprinkle with salt, pepper and lemon juice. Turn in between.
2. Rinse the quinoa in a sieve and drain well. Bring the chicken stock (or salt water) to the boil in a saucepan. Bring the quinoa to the boil, cover and cook over a medium heat for 15 - 20 minutes. Wash the chicken fillets and pat dry. Peel the onion and cut into thin rings.
3. Peel the grapefruit and remove the white skin. Remove the fruit fillets and set aside, reserving the juice. Squeeze out the rest of the fruit with the partitions again to make approx. 150 ml juice (alternatively, top up with juice from the bottle). Cut the pomegranate in half, hold the fruit halves with the cut side over a container and tap them with the back of a knife until the seeds come out.
4. Heat the oil in a pan and fry the chicken fillets in it, turning, for 10 - 12 minutes (depending on thickness). Season with salt and pepper and sprinkle with fennel. Remove from the pan and keep warm. Sauté the onion rings in the stock until translucent. Add the kale centre rib pieces and leaves and sauté for 1 minute. Remove the pan from the heat. Remove kale, place in a bowl and mix with quinoa.
5. Add the grapefruit juice, vegetable stock, vinegar and agave syrup to the pan and reduce over a low heat for 3 minutes. Add more vegetable stock if necessary and season with salt and pepper. Cut the meat diagonally to the grain into finger-thick or thin slices. To serve, mix the grapefruit fillets with the salad.
Place the chicken slices on top and drizzle with the stock. Sprinkle with pomegranate seeds and serve lukewarm.
Preparation time approx. 60 minutes
Nutritional values per portion approx.:
Calories: 358
Joule: 1501
Protein: 16,1 g
Fat: 15,4 g
Carbohydrates: 35.0 g
Rolf Seiffe/FoodCentrale by ddp images
