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Vegan Recipe: Kale Salad, Seeds & Grains (Courtesy Chef Shannon Binnie, The Botanic)

The Botanic, is well-known for its spectacular plant-based dining. The fusion restaurant of eclectic Asian flavours and Mediterranean inspirations, is practically a treat for vegetarians and vegans. Nestled in a corner of the Raffles Shopping Centre, it offers an array of plant-based plates. At the helm is Group Executive Chef Shannon Binnie, who is himself a vegan. One of the most popular dishes at The Botanic is the Kale Salad, Seeds & Grains! The fabulous mix of Kale, golden raisins, nuts and seeds, shallots, capers and pomegranate, with a sprinkling of quinoa is extremely well balanced and tastes fabulous. Here’s the recipe, contributed by Chef Shannon Binnie of The Botanic.

Related: In conversation with Chef Shannon Binnie of The Botanic


  • 1kg Kale, lightly grilled and seasoned
  • 300g Mint
  • 300g Coriander
  • 300g Parsley
  • 400g Quinoa
  • 1 Spanish Onion (diced)
  • 1 Cucumber (diced)
  • 200g Golden Raisins
  • 100g Almonds (roasted)
  • 100g Sunflower Seeds
  • 100g Pumpkin Seeds
  • 300g Pomegranate
  • 100g Capers
  • 200g Citrus Dressing
  • Sea Salt
  • Pepper
  • Olive Oil
  • Ingredients for Citrus Dressing:
  • 500g Pomace Olive Oil
  • 200g Lemon Juice
  • 200g Sherry Vinegar
  • Salt

METHOD for Citrus Dressing:

1. Whisk the vinegar, lemon juice and salt together

2. Slowly add in the olive oil

METHOD for Kale Salad:

1. Mix all the ingredients together and add the citrus dressing

2. Serve in a cold bowl

Chef Shannon Binnie, The BotanicSHANNON BINNIE: Group Executive Chef – The Botanic, Singapore

Executive Chef Shannon Binnie has worked closely alongside celebrity Chef-Restaurateur Luke Mangan since 1999, running Salt Kitchen and the Glass Brasserie in Sydney, Salt Tokyo and Salt grill & Sky bar in Singapore. He became Group Executive Chef in 2016, collectively overseeing Mangan’s restaurants in Tokyo, Singapore and Indonesia. From the clean, seasonal driven cuisine of Japan to the intricate layering of Indonesian food, Asian flavours and techniques continue to shape Chef Binnie’s cooking. Local market visits have also broadened his knowledge on unique Asian ingredients. A vegan himself, he is excited to oversee The Botanic in 2018; a concept that unveils a huge part of his culinary direction, celebrating healthy, sustainable cuisine with an emphasis on plant-based dishes. Inspiring ideas on dish creation, farm visits and product knowledge amongst his culinary teams, Chef Binnie also works closely with suppliers to lower their plastic use and carbon footprint for a more sustainable dining experience.