Serves: 4-6
INGREDIENTS
½ telegraph cucumber
2 large vine tomatoes, cut into 8 wedges
4 radishes, cut into small wedges
⅓ cup cashew nuts, roasted
¼ cup shredded mint or flat-leaf parsley
Dressing
3 tablespoons olive oil
1 tablespoon lime juice
½ teaspoon cumin seeds, toasted
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Dressing: Whisk the ingredients together in a large bowl and season.
Salad: Halve the cucumber lengthways and scrape out the seeds with a teaspoon. Slice on the diagonal and combine with the other salad ingredients, tossing gently in the dressing.
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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.