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:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!