Simple garden salad with delicious sour cream and mustard dressing.
Serves: 4-6
INGREDIENTS
a selection of lettuce leaves
2 spring onions, thinly sliced
1 avocado, sliced
3 eggs, hardboiled, peeled and quartered
Dressing
3 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, crushed
2 teaspoons Dijon mustard
½ teaspoon dried tarragon
2 tablespoons sour cream
sea salt and freshly ground pepper
METHOD
Dressing: Place all the ingredients in a food processor and process until smooth. Season.
To assemble: Arrange all the salad ingredients in a shallow bowl and drizzle with some of the dressing. Serve the remaining dressing separately.
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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.