A mandolin makes quick work of thinly slicing and julienning vegetables.
Serves: 4-6
INGREDIENTS
2 large carrots
3 zucchini
2 medium tender inner celery stalks
Dressing
2 tablespoons pesto
3 tablespoons olive oil
1 tablespoon lemon juice or white wine vinegar
sea salt and freshly ground pepper
METHOD
Serve with Beef and Yellow Split Pea Salad with Pumpkin Seed Dressing.
Dressing: Whisk everything in a large bowl and season.
Cut the carrots and zucchini into even lengths and then slice thinly lengthwise. Stack the slices up and cut on the diagonal into fine ribbons. Slice the celery thinly. Add the vegetables to the dressing and toss to combine. Transfer to a shallow serving bowl.
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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.