Greenlicious Winter Salad

The Thoughtful Eater shares a seasonal recipe for your fresh winter produce, using zucchini, broccoli and kale.

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If you haven't come across the blog for The Thoughtful Eater yet, you're in for a real treat! For the next few months, the lovely blogger Katinka Day will share a seasonal, vegetarian recipe every few weeks. Here, she lets us in on her favourite combo of autumn vegies, which are in season around most of Australia right now.

Greenilicous salad with frekkeh & zesty dressing

As the weather gets colder and it becomes slightly harder to get out of the covers of your warm bed, comfort food is the best remedy. Traditionally hearty soups and casseroles are a great winter food but a hearty salad is equally as satisfying. Using winter greens such as broccoli, kale and zucchini and the nutritious and earthy ancient grain freekeh, this salad will give you all the nutrients you need to ward off any winter cold while keeping you satisfyingly full.

Salad ingredients:
1 garlic, finely chopped
1 cm square ginger, finely chopped
1 tsp cumin seeds
2 zucchinis, julienned
1 head of broccoli, chopped into small florets
1 cup freekeh, washed well
1 handful of kale, roughly chopped
½ cup of pepitas and pistachios, to garnish

Dressing ingredients:
juice of 1 lemon
1 tbs olive oil
pinch of salt and pepper
a handful each of mint, coriander, and parsley, finely chopped
half a green chilli, finely chopped

Preheat oven to 180 degrees. Place pepitas and pistachios on a baking tray and put in the oven for 10 minutes or until lightly browned. Take out of the oven and put aside.

In a non-stick fry pan, gently fry the garlic, ginger and cumin seeds for 2 minutes. Before the ginger and garlic turn golden, add the broccoli florets and fry for 4 minutes. Add the julienned zucchinis and fry for another 4 minutes. Season well with salt and pepper then turn off heat and put aside.

To make the freekeh, place 1 cup of washed freekeh in a medium sized pan, add 4 cups of boiling water and bring to the boil. Turn down heat and cook for 20-25 minutes, stirring occasionally, until soft. Once the freekeh is ready, pour into a colander and run hot water through it for ten seconds to remove any glugginess.

In a salad bowl, mix the cooked freekeh, broccoli, zucchini with the chopped kale and roasted pepitas/pistachios. In a dressing jar, mix the dressing ingredients together, remembering to taste and season as you go. Dress the salad just before serving and enjoy!

Katinka Day is a vegetarian (and part-time/aspiring/attempting vegan). The writer of Aussie blog, The Thoughtful Eater, she’s all about showing how simple it is to become more involved with your food by making delicious vegie and vegan food.