LimeCake

When I think of the word “salad”, I think summer. Fresh, crisp greens tossed with a zesty vinaigrette just screams summer and its light eating. In winter, however, salads are the last thing I want to eat when I’m cooking for one. When winter’s cold breath fogs my kitchen windows, all I crave is a bowl of something warm.

Soups, stews and braises are so pasé. This is warm, nourishing, meatless and won’t weigh you down like a lot of winter food can. There is no static recipe for this – there never is when I’m cooking. And I’d just as gladly have this in summer, perhaps tossed with more greens and served at room temperature. Good stuff.

Warm Quinoa, Barley and Caramelised Fennel Salad

serves 1

1/2 cup quinoa

2 tbsp pearl barley

half a fennel bulb, with stems and tough outer layer removed, sliced thinly

2 sprigs of thyme

5-6 green beans, cut into short sticks

olive oil

2 cloves garlic, chopped or sliced

1 tsp red chili flakes

1-2 tbsp fresh lemon juice

salt and pepper

feta

handful of pepitas and sunflower seeds

In a small pot, cook quinoa and barley with 1 cup of water by bringing to a boil then reducing to a gentle simmer until water is absorbed and quinoa has sprouted. Barley will be al dente. Set aside.

While quinoa and barley cook, heat a glug of olive oil in a skillet or pan over medium high heat. Add sliced fennel and sprigs of thyme and stir only occasionally. Saute until lightly caramelised and brown. Add garlic, green beans and chili flakes, and cook until garlic has softened. Season with salt and pepper.

Tip fennel into quinoa pot and toss everything gently with lemon juice. Taste and adjust for seasoning.

Serve with crumbled feta (as much as you’d like) and sprinkle with pepitas and sunflower seeds.

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