1 tablespoon (15 ml) finely chopped and seeded jalapeño
2 cups (500 ml) kale
1 yellow pepper
1 cup (250 ml) cherry tomatoes
2 tablespoons (30 ml) olive oil
1 lemon (juice and zest)
Salt and pepper, as desired
1/4 cup (60 ml) french shallots
Preparation
Place the quantity of the Organic Durum Wheat Semolina, sifted, to be cooked in a saucepan. Add the same amount of boiling water. Cover and let swell for about 5 minutes.
Roughly cut the kale. Rinse well in a colander, then shake the colander to remove excess moisture. Heat a large saucepan over medium-high heat. Add 1 tablespoon (15 ml) of olive oil, then add the shallots and sauté for 4 minutes. Add the garlic and stir for another minute. Add the kale, season with salt and pepper, and sauté for about 5 minutes, until the kale is wilted (if you prefer it more tender, cook it a little longer).
Meanwhile, chop the tomatoes, pepper and red onion. Put them in a large salad bowl with the pumpkin seeds.
For the vinaigrette, mix the jalapeño, lemon zest and juice with the olive oil, salt and pepper.
Put all the ingredients in the salad bowl, cover with the vinaigrette.
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