This vibrant, veggie-packed salad is accompanied by a clever dressing that puts to use all those herb stems that would usually end up in landfill, releasing damaging methane into the atmosphere.
- ¾ cup freekeh
- ½ small red cabbage, cut into 8 wedges
- ½ small pumpkin, cut into 8 wedges, skin left on, seeds intact
- 2 zucchini, very thinly sliced into rounds
- ½ cup pistachio kernels,
- toasted and roughly chopped
- sea salt and freshly ground
- black pepper
Herb stem dressing
- 3 tbsp white wine vinegar
- 2 tbsp avocado oil
- 1 tsp Dijon mustard
- 1 small red onion, finely chopped
- 3 dill stems, finely chopped
- 2 basil stems, finely chopped
- 4 flat-leaf parsley stems, finely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Make the herb stem dressing by combining all the ingredients in a small bowl. Season well. Set aside at room temperature until ready to serve, stirring occasionally.
2. Place the freekeh in a saucepan and cover with cold water. Place the pan over medium-high heat and bring to a rapid simmer, using a fork to stir occasionally. Reduce the heat to medium and simmer for 30 minutes, untouched, or until the freekeh is cooked.
3. Drain well, then immediately rinse under cold running water to cool. Drain well again before transferring to a large bowl. Set aside.
4. Meanwhile, preheat a large chargrill pan over medium-low heat.
5. Chargrill the cabbage and pumpkin, in two batches, for 8 minutes or until cooked and golden.
6. Transfer the cooked cabbage and pumpkin to the bowl with the
freekeh and add the zucchini, pistachios and the herb stem dressing.
7. Toss really well to combine. Season well. Divide the salad among serving plates. Serve while the vegetables are still warm.
Recipe from 2040: Handbook for Regeneration by Damon Gameau. (Pan Macmillan, pb, $34.99).