This is a variation on a recipe that has been a family favourite for more than 10 years… and it’s still on permanent rotation!
Serves: 2
INGREDIENTS
8 broccolini, halved lengthways if large
1 red capsicum, roughly sliced
1 red onion, cut into wedges
1 small orange kūmara, peeled, chopped
2 tablespoons olive oil
sea salt and ground pepper
1 avocado, sliced
200 grams tuna in springwater, drained
2 cups cooked brown rice (about 1¼ cups uncooked)
To serve
Walnut Pesto (see recipe below)
½ cup toasted walnuts
Walnut Pesto (gf) (v)
1 cup basil leaves
1 cup parsley leaves
1 cup walnut halves
½ cup grated parmesan
1 large garlic clove (or 2 small)
½ cup extra virgin olive oil
sea salt and ground pepper
METHOD
Preheat the oven to 180°C fan bake.
Put the broccolini, capsicum, red onion, kūmara and oil into a roasting dish. Season well with salt and pepper and toss to combine. Cook for 20-25 minutes, tossing once during cooking. Cool, then stir the avocado, tuna and roast vegetables through the brown rice.
To serve: Serve with a big dollop of walnut pesto topped with toasted walnuts.
Walnut Pesto (gf) (v)
Put the ingredients in a small food processor and whizz to combine. Store in a sealed container in the fridge for up to 3 days.
Makes about 1 cup
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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.