Freekeh with Kale, Chilli, Yeast & Pepita Salad (Slow Cooker)
I’m just going to say this up front: the nutritional yeast in this salad is a revelation. It truly adds the most phenomenal umami flavour, as well as being a superb seasoning mechanism. This salad has excellent holding power, so it’s always a good one for work lunches or those irksome bring-a-plate scenarios.
Serves 2 as a main, or 4 as a side.
Ingredients 9
200 g freekeh, whole, rinsed
500 ml vegetable stock
salt, to season
black pepper, freshly ground, to season
Salad
50 g nutritional yeast flakes
150 g pepitas, salted, roughly chopped
125 olive oil, more if needed
150 g cavolo nero, finely sliced
1 green chilli, finely sliced
baby cavolo nero leaves, to garnish, optional
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Method 4
Heat your slow cooker on the low setting for at least 20 minutes. Add the and , give it a good stir, then cover and cook on low for 1 hour. Check it at the 45-minute mark and if there still seems to be quite a lot of stock, leave the lid off for the last 15–20 minutes.
Once cooked, fluff with a fork. (It should be cooked through, but al dente.) Turn out into a bowl and season generously with salt and pepper, then allow to cool.
For the salad, add the , and to another bowl and stir to combine. If the mixture looks too dry, add more oil until it reaches a loose pesto-like consistency.
Add the and and toss with your hands. Add the , season again with salt and pepper, and garnish with , if using, then serve. If you need to revive this for another day, simply slice some more cavolo nero and toss it through.
Katrina Meynink's tips
Use unsalted pepitas if you prefer. You can even add these to a mortar and pestle and give them a rough grind; it works wonders.
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Notes
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