Toss the salad with the dressing just before serving so it retains a lovely crunchy texture and freshness.
Serves: 6
INGREDIENTS
2 cups thinly sliced purple cabbage
2 cups thinly sliced green cabbage
1 small fennel bulb, thinly sliced, feathery tops reserved
1 cup julienned or finely shredded carrot
small handful parsley, finely chopped
¾ cup mixed seeds (I used a combination of toasted pumpkin, sunflower, sesame and poppy seeds)
Dressing
¼ cup olive oil
1 teaspoon each finely grated orange zest and Dijon mustard
2 tablespoons orange juice
1 tablespoon sherry vinegar
2 cloves garlic, crushed
sea salt and ground pepper
METHOD
Dressing: Whisk all the ingredients together and season generously.
Combine all the vegetables and ¾ of the mixed seeds together in a large bowl. Roughly chop a small handful of the fennel tops and mix through.
Pour the dressing over the slaw and toss everything together.
To serve: Transfer to a serving bowl and top with the remaining seeds.
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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.