The grilled variations on this dish are endless. Green beans, slices of pumpkin and eggplant, capsicum and fennel are all delicious with the zesty dressing.
Serves: 3-4
INGREDIENTS
Mint and Pine Nut Dressing
1/3 cup olive oil
2 cloves garlic, crushed
finely grated zest 1 lemon
2 tablespoons lemon juice
2 tablespoons pine nuts, toasted and roughly chopped
2 tablespoons mint leaves, thinly sliced
Vegetables
4 medium zucchini, sliced lengthways ½ cm thick
2 bunches slim asparagus, tough ends snapped off
olive oil
sea salt and ground pepper
To serve
1 cup thick plain yoghurt
400-gram tin brown lentils, drained and rinsed
125 grams baby mozzarella, drained (we used Clevedon Valley Buffalo)
chilli flakes for sprinkling
METHOD
Mint and Pine Nut Dressing: Whisk the oil, garlic, lemon zest and juice together and season with salt and pepper. Stir in the pine nuts and mint just before serving.
Vegetables: Brush the zucchini and asparagus with oil and season with salt and pepper. Cook on a preheated flat barbecue plate or in a hot frying pan until lightly golden and still with a little bite to them. Transfer to kitchen towels.
To serve: Spread the yoghurt on a large platter and scatter over the lentils. Layer up the zucchini and asparagus and add the mozzarella. Add the pine nuts and mint to the dressing, then drizzle everything with the dressing and a sprinkle of chilli flakes.
Drinks match:
Sip Liberty Oh Bro Pale Ale 330ml ($22x6pk) and you’ll be cracked around the chops with American hops in a sessionable 5% fang of flavour. Bright, summery and balanced on the bat with malt magic. Libertybrewing.co.nz
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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.