Serves: 6
INGREDIENTS
250 grams slim asparagus
200 grams snow peas
200 grams sugar snaps
200 grams slim green beans
Dressing
4 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon wholegrain mustard
1 clove garlic, crushed
2 teaspoons runny honey
sea salt and freshly ground black pepper
METHOD
Salad: Snap the woody ends off the asparagus, top and tail the peas and beans. Bring a pot of well salted water to the boil. Blanch each vegetable separately, dropping them into a bowl of iced water as they are cooked. Drain and dry on paper towels.
Dressing: Whisk the dressing ingredients together in a bowl. Season well.
To serve: Toss the dressing through the vegetables and place on a serving platter. Serves 6
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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.