INGREDIENTS
500 grams zucchini
1-2 avocados, thickly sliced
large handful salad leaves
Dressing
3 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Cut the zucchini into large chunks and toss with a little olive oil, salt and pepper. Cook on a preheated barbecue or in a sauté pan until crisp but tender. Place on paper towels.
Dressing: Whisk all the ingredients together and season.
To serve: Place the zucchini, avocado and salad leaves in a bowl and toss with just enough dressing to coat, then transfer to a serving bowl. Serves 4
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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.