Use this simple versatile relish on burgers, to accompany grilled meats and fish, as a dip and on sandwiches and rolls.
INGREDIENTS
3 red capsicums, roasted
2 cloves garlic, crushed
6 sundried tomato halves, roughly chopped
1 teaspoon ground cumin
½ teaspoon smoked paprika
¼ - ½ teaspoon chilli flakes
finely grated zest 1 lemon
1 tablespoon lemon juice
1 tablespoon olive oil
sea salt and freshly ground pepper
METHOD
Peel and seed the roasted capsicums and set one aside.
Roughly chop the remaining 2 capsicums and place in a food processor along with all the remaining ingredients. Season and process until well combined but not totally smooth. Tip into a bowl.
Chop the remaining capsicum into small pieces and stir into the sauce. The relish will keep in the fridge for 4-5 days. Makes about 2 cups
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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.