Goes with: beef and lamb; tuna; grilled haloumi.
INGREDIENTS
500 grams cooked beetroot, diced
2 tablespoons olive oil
1 small red onion, thinly sliced
½ teaspoon each ground ginger, cumin and cinnamon
1 clove garlic, crushed
2 tablespoons water
1 tablespoon pomegranate molasses
sea salt and freshly ground pepper
50 grams firm feta, crumbled
¼ cup mint leaves
METHOD
Put the olive oil, onion, spices and the garlic in a saucepan with a good pinch of salt. Cook for 1 minute then add the water. Cover and cook until the onion is tender. Stir in the pomegranate molasses and beetroot and season. Cool.
To serve: Place the salsa on a serving plate and top with the feta and mint. 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.