Artichoke and rye salad

Introduce elegant Scandinavian flavours with this simple grain salad topped with almonds
Artichoke and rye salad
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 5 minutes plus overnight soaking
  • Effort: easy


  • 200 g dried rye, or other grain
  • 1 tin artichoke heart, approximately 400g, drained and sliced into bite size pieces
  • ½ bunch spring onions, sliced
  • 100 g feta cheese, crumbled
  • 2 tbsp parsley, chopped
  • 2-3 tbsp flaked almonds, toasted
  • olive oil, for drizzling

Tips and Suggestions

The grains can be cooked on the day without soaking. It merely allows for a more even texture throughout the grain and shortens the cooking time.


1. Starting one day in advance: Soak the rye grains overnight in 400ml of cold water. The next day, drain and rinse the grains. Place in a large pot of water with a good pinch of salt, bring to the boil then cook for approximately 22-25 minutes or until tender but still al dente. Drain and allow to cool completely.

2. Place the artichokes, spring onion, feta, and parsley in a large bowl. Fold in the rye grains, season to taste and lastly fold in the toasted almond flakes.

3. Serve in the large bowl with a drizzle of olive oil.

Recipe by Kobi Ruzicka for Scandikitchen©.

Want to see more like this? Take a look at our healthy salad recipes.

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