Caper Salsa
Serves: 6
INGREDIENTS
3 spring onions, finely chopped
2 large tomatoes, seeds removed and diced
3 tablespoons small capers
2-3 tablespoons dill, chopped
2 tablespoons flat-leaf parsley, chopped
zest and juice of 1 lemon
2 tablespoons of olive oil
sea salt and freshly ground pepper
METHOD
Combine the spring onions, tomatoes, capers, herbs, lemon zest and juice. Mix together, add the olive oil, season to taste, and set aside until ready to use.
Capers – the pickled or salted flower bud of a small Mediterranean plant. Both types should be rinsed well under running water to remove excess salt. Salted capers can also be soaked in cold water before use
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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.