Goes with: seafood, fish, pork and chicken; or serve with prosciutto and mozzarella for a light meal.
INGREDIENTS
Salsa
1 small fennel bulb, diced with fronds reserved
½ a honey dew melon, peeled, seeded and diced
½ cup diced telegraph cucumber
20 seedless green grapes, quartered
Dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
2 teaspoons honey
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Dressing: Finely chop 2 tablespoons of the fennel fronds. Put the remaining ingredients in a bowl, add the fennel and whisk together. Season.
Combine the salsa ingredients in a bowl and toss with the dressing. Makes about 2 cups
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!