This is a wonderful combination of flavours to bring to a shared table. The salad is filling, with plenty of crisp vegetables and a bold-flavoured dressing.
Serves: 6 as a side
INGREDIENTS
¾ cup tri-grain/ancient grain blend (available in the bulk bin section of good supermarkets. This one had black quinoa, red quinoa and amaranth)
1½ cups vegetable stock
150 grams green beans, trimmed and halved
3 radishes, cut very thinly using a mandoline
1 ripe mango, peeled, stone removed and cut into small cubes
1 ripe avocado, stone removed and sliced thinly
large handful microgreens (I used an Asian blend that included some edible petals)
Dressing
1 rounded teaspoon miso paste
1 teaspoon finely grated ginger root
1 teaspoon toasted sesame oil
1 teaspoon maple syrup
juice of 1 lemon
¼ cup light olive oil
To serve
black and white sesame seeds
METHOD
Combine all the dressing ingredients and either whisk by hand or use a hand blender to create a smooth texture. Add a tablespoon of water if the consistency is too thick.
Place the grains and stock in a medium pot. Bring to a boil before reducing to a simmer. Cook with a lid ajar for 12–15 minutes until tender and the liquid has been absorbed. Remove from the heat and place the lid on tightly for 5 minutes. Fluff with a fork. Leave to cool to room temperature.
Bring a large pot of water to a boil. Blanch the beans for 2 minutes before plunging into icy water. Drain well. This helps retain the bright green colour.
Toss the quinoa with the radishes and beans. Place in a large bowl. Scatter the mango and avocado over the top. Drizzle generously with the dressing. Scatter the microgreens and garnish with sesame seeds.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.