Rye and baby kale salad with sun-dried tomatoes, clementines and kalamata olives

A simple fall salad that relies on a combination of basic ingredients for its bright colours and flavours.

3 cups of vegetable stock
1/4t of sea salt
1 cup of rye berries
2T of sun-dried tomatoes minced
1t of dried thyme, rubbed
1t of tamari
2T of olive oil
2t of lemon juice
2T of nutritional yeast
1 scallion minced (reserve 2-3″ of green reserved for garnish)
3 cups of baby kale greens
1 clementine, peeled and segmented, pith removed
2T of kalamata olives, chopped
Sea salt and black pepper to taste

Bring the stock to a boil in a pan with a lid and add the rye berries.
Cover and simmer for 1 hour on low until the stock is absorbed.
Remove from heat and add the sun-dried tomatoes, scallions, thyme, tamari and nutritional yeast and stir to combine.
Let stand 5 minutes to cool.
Add the baby kale greens and stir to combine.
Let stand 5 minutes to wilt.
Whisk the olive oil and lemon juice and dress the salad.
Season to taste.
Plate the rye and kale.
Add the clementine, then the olives, then the scallion for garnish.