Serves: 4
INGREDIENTS
Citrus Pickled Onions
⅓ cup thinly sliced red onions
¼ cup freshly squeezed lime juice
pinch of coarse sea salt
Salad
½ cup raw walnuts
1 or 2 avocados, sliced in half and pit removed
olive oil
2 bags of Taylor Farms Kale Chopped Salads
1 lime, juiced
coarse sea salt
freshly ground black pepper
1 cup cherry tomatoes
METHOD
Citrus Pickled Onions
Place the sliced onions in a shallow bowl, pour the lime over the onions and sprinkle with sea salt. Stir well then let marinate for at least 20 minutes then drain the liquid.
Preheat the oven to 160°C and line a baking sheet with parchment paper. Place the walnuts onto the prepared baking sheet and toss with olive oil. Roast in the oven for 5–8 minutes stirring once.
Salad
Lightly oil a grill pan and place it over medium heat. Brush the avocado halves lightly with olive oil and drizzle with the lime juice. Season with salt and pepper. Place the avocados flesh side down on the preheated grill and cook for 5 minutes, or until they have nice dark grill marks. Remove from the heat and set aside.
Arrange the Taylor Farms Kale Chopped Salad greens on a large platter. Add the tomato halves, pickled onions and walnuts.
Nestle the avocado halves into the salad and place the lemon wedges around the outside of the platter. Serve immediately with the lemon vinaigrette from the salad kit.
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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.