Well known for their fresh, straightforward and wholesome fare, this salad from Revive's latest cookbook is incredibly simple to throw together. If watercress is not available you can replace with baby spinach or a mesclun lettuce mix.
INGREDIENTS
4 cups small potatoes cubed
2 teaspoons oil
4 cups watercress, chopped roughly
½ cup mint, chopped roughly
1 red capsicum, sliced thinly
½ cup roasted hazelnuts
½ cup honey mustard dressing
mint, to garnish
Honey Mustard Dressing
2 tablespoons seeded mustard
1 tablespoon honey
½ teaspoon salt
3 tablespoons lemon juice
3 tablespoons tahini
METHOD
In a bowl mix the potatoes and oil together. Put onto an oven tray and bake at 180°C for 20 minutes or until just getting soft.
Place the ingredients for the Honey Mustard Dressing in a cup mix together. In a bowl, combine the potatoes with the dressing.
Place the watercress and mint on your serving dish. Add the potatoes and top with the capsicum and hazelnuts. Garnish with some extra mint.
This is an extract from REVIVE 5 by Jeremy Dixon
RRP: $29.99, 1 Sept release date, published & distributed by Revive Concepts Ltd
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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.