LEMONY GRAIN AND KALE SALAD
ingredients | Serves 4
1 cup halved cherry tomatoes
Humble & Frank LEMON HONEY HERB SAUCE AND MARINADE
1 1-inch piece fresh ginger, peeled and roughly chopped
1 garlic clove, peeled and roughly chopped
Juice of one lemon
1 Tbsp tahini
2/3 cup olive oil
½ tsp sea salt
1 head of kale, torn into bite-sized pieces
8 fillets of sole
2 cups cooked grains, kept warm, such as farro, brown rice, bulgur wheat or wild rice (or a combination of all)
¼ cup sliced scallions
4 oz feta cheese, crumbled
¼ cup toasted pumpkin seeds
Heat oven to 425°F. Line a large sheet pan with parchment paper.
Toss the tomatoes with one tablespoon LEMON HONEY HERB SAUCE. Season with salt and pepper and spread evenly onto the prepared sheet pan. Roast until tomatoes are cooked and softened, about 20 minutes.
In a small food processor, combine the ginger and garlic and pulse to chop finely. Add the lemon juice, tahini, three tablespoons LEMON HONEY HERB SAUCE, olive oil and salt and process until smooth, about 30 seconds. Season with freshly ground pepper.
In a large bowl, toss the dressing with the prepared kale.
Brush the sole fillets with LEMON HONEY HERB SAUCE. Remove the tomatoes from the oven, and add them and any juices to the kale. Add the warm grains, scallions, feta and pumpkin seeds. Toss well and season with salt and pepper.
Lay the sole fillets on the sheet pan and return to the oven. Roast until the fish is cooked through, 4-6 minutes.
Divide the salad between 4 plates and top with 2 sole fillets each. Serve immediately.