Brought to you by Fisher & Paykel
A welcome pop of green on any summer table, this delicious and nourishing dish is bound to become a fast-favourite.
Serves: 8–10
INGREDIENTS
½ cup Japanese (Kewpie) mayo
3 teaspoons soy sauce
1 tablespoon Japanese rice vinegar
2 teaspoons sesame oil
450 grams frozen podded edamame beans 1½ heads broccoli, chopped into small orets 3 small cos lettuces, trimmed and separated into leaves
2 avocados, sliced
4 spring onions, sliced
2 tablespoons toasted sesame seeds
METHOD
Put mayonnaise, soy sauce, vinegar and sesame oil in a small jug and whisk well to combine.
Bring a pot of water to boil, drop in edamame beans and cook for 1 minute. Drain immediately and refresh under cold running water to keep them bright green, then drain in a sieve (alternatively these can simply be defrosted, but I nd that they work well like this).
Bring another pot of water to boil and drop in the broccoli orets, cook for 2 minutes, then refresh under cold running water and drain well. Once the beans and broccoli have cooled, layer lettuce, beans and broccoli on to a serving platter.
Add avocado and spring onions, drizzle over the dressing and sprinkle 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.