A great salad to have on rotation; broccolini can be used in place of the beans.
Serves: 4-6
INGREDIENTS
1 small red onion, very thinly sliced
350 grams green beans, stem end trimmed and blanched
2 big handfuls rocket leaves
½ cup picked herb leaves, use either dill, mint or parsley
1 preserved lemon, flesh removed and skin thinly sliced
2 tablespoons olive oil
2 teaspoons sumac (see Cook’s note)
METHOD
Soak the onion in cold water for 10 minutes. Drain then place on kitchen towels and squeeze out the water.
Cut the beans in half on the diagonal and toss everything together in a large bowl. Transfer to a serving dish.
Cook's note: Sumac is the ground berries from the sumac bush, native to the Middle East, and has a tart lemony flavour. Available from good supermarkets, gourmet food stores and Middle Eastern shops.
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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.