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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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.