Pomegranate and Mint Dressing
Use this dressing with butterflied and barbecued leg of lamb, tomato salads, roasted peppers or over grilled eggplant.
3 tablespoons pomegranate molasses
1 tablespoon lemon juice
1 clove garlic, crushed
¼ teaspoon sugar
4 tablespoons olive oil
2 tablespoons mint, chopped
sea salt and freshly ground pepper
Whisk the pomegranate molasses, lemon juice, garlic, sugar and the olive oil together. Add the mint and season well.
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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.