Kale and Egg Farofa

• 140 g brown rice
• 240 g cooked chickpeas, drained
• 200 g kale, finely sliced
• 4 large eggs
• 2 tbsp fresh lemon, zest and juice
• 2 cloves garlic cloves, finely chopped

Directions

1. 1Prepare Kale and Egg Farofa by measuring brown rice, cooked chickpeas, drained and kale, finely sliced before starting; cut ingredients as specified.
2. 2Heat a frying pan over medium-high heat and cook the protein for 6–8 minutes with the vegetables. Poultry must reach 74°C; fish 63°C; tofu should be golden on two sides.
3. 3Whisk the measured citrus with 1 tablespoon water, arrange the grain, protein and vegetables in bowls, then spoon over the dressing.