12

94 GOURMET TRAVELLER

Shredded cabbage

and kale with

roasted yeast

dressing

SERVES 6 // PREP TIME 15 MINS

// COOK 5 MINS(PLUS CHILLING)

“Savoury yeast gives a simple

cabbage slaw great umami

flavour,” says Lewis. “It’s

become a favourite at Fleet,

and at home.”Pictured p86.

700 gm cabbage, such as

sugarloaf or white, thinly

shaved on a mandoline

1 bunch cavolo nero or kale,

thinly sliced

SAVOURY YEAST DRESSING

60 gm savoury yeast flakes

(see note)

1 tbsp Dijon mustard

3 tsp apple cider vinegar

2 tsp lemon juice

1 garlic clove, coarsely

chopped

2½ tbsp grapeseed oil

2½ tbsp olive oil

1 For dressing, preheat oven

to 180°C. Scatter yeast flakes

over a baking tray and roast

until golden and fragrant

(4-5 minutes). Cool, then

transfer to a blender with

mustard, vinegar, lemon juice,

garlic and 100ml water and

blend on high speed until

combined (2 minutes). Reduce

speed to medium, then add

oils in a slow, steady stream

until smooth. Increase speed to

high for 30 seconds to thicken

dressing slightly. Season to taste

and refrigerate to chill (1 hour).

2 Combine cabbage and

cavolo nero in a large bowl.

Add dressing a little at a time,

tossing and tasting as you go;

it’s the right amount of dressing

when you think it’s delicious.

Season to taste, then serve.

NoteSavoury yeast flakes,

also known as nutritional

yeast, are available from

health-food shops.

From left: Bea Adalian,

Frances Mangleson,

Astrid McCormack, Josh

Lewis, Robert Mudge

and Allan Martin.