Serves: 4
INGREDIENTS
Salmon
4 x 150 gram pieces of salmon
⅓ cup thick plain yoghurt
½ teaspoon each ground ginger, coriander and sea salt
¼ teaspoon each turmeric and cayenne
Beetroot
2 large raw beetroot, peeled and coarsely grated
3 tablespoons vegetable oil
2 teaspoons sesame oil
2 tablespoons lemon juice
1 tablespoon sesame seeds, toasted
sea salt and freshly ground pepper
Carrots
2 carrots, peeled and grated
3 tablespoons olive oil
1 tablespoon black or yellow mustard seeds
1 clove garlic, finely chopped
1 tablespoon lemon juice
10 black olives, pitted and roughly chopped
Broad Beans
500 gram bag frozen broad beans, blanched and peeled
2 spring onions, finely chopped
finely grated zest
1 lemon
2 cloves garlic, crushed
3 tablespoons olive oil
1 teaspoon cumin seeds, toasted
lemon juice
Eggplant
2 eggplants, sliced 1 cm thick
olive oil
½ cup plain yoghurt
½ -1 teaspoon harissa
Capsicums
2 red capsicums
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic, crushed
2 tablespoons pine nuts, toasted and roughly chopped
METHOD
Salmon: Combine the yoghurt and spices and spread on the top side of each piece of salmon. Refrigerate until ready to cook.
Beetroot: Whisk the oils and lemon juice in a bowl and season. Add the beetroot and sesame seeds and toss together.
Carrots: Heat the oil and gently fry the garlic and mustards seeds until they pop. Remove from the heat and add the lemon juice. Pour over the carrots and toss. Add the olives and season, adding more lemon juice if needed.
Broad beans: Coarsely mash the beans with a fork and stir in the remaining ingredients. Season and add lemon juice to taste.
Eggplant: Preheat the oven to 180°C. Brush the slices with olive oil and season. Roast for 25 minutes or until tender and golden, turning once. Cool. Combine the yoghurt and harissa and spoon over when assembling the salad.
Capsicum: Place in an oven dish and roast until tender but not falling apart. Peel and slice. Whisk the dressing together and toss through the peppers. Season.
Salmon: Preheat the grill to its highest setting.
Put the salmon on a baking tray and grill until golden and the salmon is cooked to your liking.
To serve: Place a piece of salmon on each serving plate and arrange the salads in individual piles.
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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.