INGREDIENTS
250 grams flat green beans
250 grams round green beans
100 grams sugar snaps
250 grams asparagus
2 cobs sweet corn
Dressing
1⁄4 cup mint leaves
1⁄4 cup flat-leaf parsley
finely grated zest 1 lemon
1/3 cup olive oil
2 tablespoons lemon juice
sea salt and freshly ground pepper
METHOD
Bring a saucepan of salted water to the boil. Blanch each of the vegetables separately and drop into iced water to refresh. Drain and dry on kitchen towels.
Using a sharp knife cut the corn kernels off the cooked corn cobs, trying to keep them in larger pieces.
Dressing: Place all the ingredients in a food processor and process until well combined. Season.
To finish: Slice the asparagus and flat beans in half on the diagonal. Place all the green vegetables in a bowl and toss with the dressing. Add the sweet corn and gently turn to combine. Transfer to a serving platter.
Christmas menu: Serve with Prawns in Bacon with Mango and Avocado Salad, Peppered Eye Fillet with Pecorino and Herb Dressing, Turkey Breast with Spinach and Tarragon Stuffing, Roast Potatoes with Cherry Tomatoes and Olives and Rasperry, White Nectarine, Lemon Curd and Limoncello Parfaits to finish.
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Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.