Rocket and walnut sauce
INGREDIENTS
1 cup walnuts
2 cups firmly packed rocket leaves
1 cup firmly packed mint leaves
1 cup fresh, soft breadcrumbs
2 cloves garlic, crushed
zest and juice of 1 lemon
3⁄4 cup walnut or olive oil
sea salt and freshly ground black pepper
METHOD
Preheat the oven to 180°C. Toast the walnuts until golden and rub in a clean tea towel to remove any loose skin.
Place the rocket, mint, breadcrumbs, walnuts, garlic and lemon zest into a food processor. Blend to a smooth paste then drizzle in the lemon juice and walnut oil. Season to taste.
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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.