Loaded Mexican Grain Salad (Slow Cooker)
The perfect dunch (dinner lunch) when the day has escaped you or you just don’t quite know what you fancy. This is hefty, full of flavour and can be easily adapted to include grilled chicken or prawns if you need to feed more mouths.
Ingredients 22
185 g green lentils, rinsed
220 g pearl barley, rinsed
875 ‒ 1 l vegetable stock
1 tbsp chipotle in adobo, chopped
salt, to season
black pepper, freshly ground, to season
Salad
250 g solanato tomato, sweet, halved lengthways
120 g Persian feta
1⁄2 bunch coriander (cilantro), roughly chopped
3 tbsp oregano, chopped
1⁄2 bunch mint leaves, roughly chopped
1 tbsp marjoram leaves, chopped
1 tbsp thyme leaves
1 avocado, sliced
1 corn cob, cooked, kernels sliced off
Chipotle Lime Dressing
1 1⁄2 tsp chipotle powder
2 lime, zested and juiced
125 ml olive oil
1 1⁄2 tsp ground cumin
1 1⁄2 tsp brown sugar
1 clove garlic, chopped
To Serve
corn chips, optional
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Method 5
Place the and in the bowl of your slow cooker and add enough to cover. To check you have enough liquid, use the thumb test: you should be able to dip in your thumb to the base of your nail.
Stir through the and close the lid. Cook on low heat for 60–80 minutes. I suggest checking on it quickly around the 45-minute mark. Add a splash more if you think too much has been absorbed. Slow cookers can vary with heat, so check and add a little more stock if needed.
While still warm, season generously with salt and pepper, then set aside to cool.
Combine the salad ingredients (, , , , , , , , and ) and gently toss through the cooled grains.
Mix the dressing ingredients (, , , , , and ) in a small bowl, then pour over the salad. Toss again to combine and season to taste.
