Savoury granola – salad’s best friend

By: David Frenkiel, Luise Vindahl Andersen
From: Green Kitchen At Home
Makes: 500 g
Photographer: David Frenkiel

Say hello to your salad’s new best friend. This jar of mustardy granola has become a total game-changer in our kitchen. And if you are like us, and often mix leftovers into quick salad bowls, you will soon realise its potential. The granola has the most delicious flavour, with heaps of mustard, orange zest, thyme and rosemary, and a pleasant crunch from buckwheat, nuts, seeds, rye and oats.

It adds a superb texture to all types of salads. It’s also great with soups (perfect for gazpacho!) and on top of grilled feta or on a savoury yoghurt bowl.

Ingredients

Quantity	Ingredient

Dry ingredients

Quantity	Ingredient
2 tablespoons	fresh rosemary leaves
or 1 tablespoon	dried rosemary leaves
2 tablespoons	fresh thyme leaves
or 1 tablespoon	dried thyme leaves
75g	hazelnuts
100g	rolled oats
100g	rye flakes
100g	raw buckwheat groats
70g	pumpkin seeds
70g	sunflower seeds
1	orange, zested
	sea salt
	freshly ground black pepper

Wet ingredients

Quantity	Ingredient
120ml	extra-virgin olive oil
2 tablespoons	wholegrain mustard
1 tablespoon	runny honey or pure maple syrup

Method

Preheat the oven to 180°C and line a baking tray with parchment paper.
Finely chop the herbs, transfer to a large mixing bowl and add the rest of the dry ingredients. Season to taste with salt and pepper, mix until combined and set aside while you prepare the wet ingredients.
Place all of the wet ingredients in a small bowl and whisk until combined. Pour the wet ingredients over the dry ingredients and, using your hands or a spatula, mix until well combined.
Spread the granola out in a single layer on the tray and bake for 15–20 minutes or until crunchy and golden. Stir it from time to time to prevent it from burning. Remove from the oven and set aside to cool completely.
Store the granola at room temperature in a large sealable glass jar and it will keep for a month or so.

Tips

For a nut-free alternative, replace the hazelnuts with more sunflower and pumpkin seeds.

You can of course add to or replace any of the seeds, nuts or flakes with what you have in your store cupboard. If you are looking for a slightly lighter granola, replace some of the oil with water

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