If possible, try to use sherry vinegar when making the salsa as it adds a richness that really complements the smoked paprika and roasted walnuts.
INGREDIENTS
2 tablespoons olive oil
½ small red onion, finely chopped
2 teaspoons smoked paprika
2 cloves garlic, crushed
1 tablespoon thyme leaves or finely chopped rosemary
½ cup walnut pieces, roasted and roughly chopped
1 large red capsicum, roasted, peeled and sliced
1 x 400 gram tin cannellini beans, drained and rinsed
2 tablespoons chopped sun-dried tomatoes
2 tablespoons sherry or red wine vinegar
sea salt and freshly ground pepper
2 tablespoons thick plain yoghurt, optional
METHOD
Heat the oil in a sauté pan and cook the onion with a good pinch of salt until very soft.
Add the paprika, garlic and thyme or rosemary and cook for another 2 minutes.
Tip into a food processor, scraping in all the oil from the pan.
Set aside half of the white beans along with a couple of tablespoons each of the walnuts and capsicum for garnish.
Add all the remaining ingredients to the onions, season well and process to a coarse paste.
Transfer to a serving bowl and stir in the white beans. Spoon the yoghurt over the top along with the remaining walnuts and capsicum. Drizzle with a little olive oil and freshly ground pepper. Serve with Cauliflower Dippers and witlof. Makes about 2 cups
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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.