Winter vegan salad

Name: Winter vegan salad
Cook time: 1 h
Yield: 4
Cuisine: Modern Australian
Ingredients: 300g baby spinach, chopped; salt flakes and freshly ground black pepper; 100g cooked black barley*; 150g fennel, finely shaved; 150g kohlrabi, peeled and finely julienned; 1 celery heart, finely shaved; 2 handfuls of mint leaves, torn; ½ lemon; extra virgin olive oil, for drizzling; 2 tbsp barberries, soaked in 2 tbsp of boiling water for 15 minutes; 2½ tbsp toasted pepitas

Karen Martini

August 5, 2022

easyTime:30 mins - 1 hourServes:4

I find winter just as appropriate a time for salads as summer, especially given that fennel – an all-time favourite of mine – is at its peak in the cooler months. I've dialled up the warm flavours here, with a spiced dressing filled with cashews and sunflower seeds. The dish is a delight on its own, of course, but can also be served as part of a feast. While the asafoetida in the dressing is optional, it's well worth seeking out; it really does make this winter beauty sing.

Ingredients

300g baby spinach, chopped
salt flakes and freshly ground black pepper
100g cooked black barley*
150g fennel, finely shaved
150g kohlrabi, peeled and finely julienned
1 celery heart, finely shaved
2 handfuls of mint leaves, torn
½ lemon
extra virgin olive oil, for drizzling
2 tbsp barberries, soaked in 2 tbsp of boiling water for 15 minutes
2½ tbsp toasted pepitas

For the curried nut dressing

90ml extra virgin olive oil
30ml white vinegar or pickle juice
60g sunflower seeds, soaked overnight, then drained
60g cashews, soaked overnight, then drained
60g pickled jalapenos
½ garlic clove, peeled
1½ tsp curry powder
1 tbsp nutritional yeast
2 tsp salt flakes
1½ tsp cumin seeds
¼ tsp asafoetida (optional)**

Method

1. For the dressing, add all ingredients to a blender with 200ml water and blitz until smooth. The dressing will have a pourable consistency. Spread over a serving plate.
2. Add the spinach and two tablespoons of water to a large frying pan over high heat, stirring through until wilted. Season with salt and drain, then add to a bowl with the barley and combine.
3. Pile the spinach and barley mix onto the dressing.
4. Combine the fennel, kohlrabi and celery in a bowl, then pile onto the serving plate.
5. Scatter over the mint, squeeze over the lemon, drizzle with oil and season with salt and pepper. Finish with the barberries and pepitas. Present the salad and toss at the table to fully dress.
*To cook barley, place it in a pot, add water to cover by 2 centimetres or so, season with salt and bring to a boil. Reduce heat and simmer uncovered for 40-45 minutes until the water is absorbed. Spread out on a baking tray to cool.
**Also called hing, umami-rich asafoetida is the dried sap derived from the roots of several species of ferula plant. It's ground into a powder and commonly used in Indian cuisine.