White bean and tomato salad
Photography Photography by Becky Nunes.
INGREDIENTS
400 grams cooked white beans or chickpeas
1 cup black olives, pitted
8 vine-ripened tomatoes, quartered
Dressing
1 tablespoon black mustard seeds
4 spring onions, finely sliced
3 cloves garlic, thinly sliced
2 tablespoons julienned ginger
¾ teaspoon turmeric
1 teaspoon cumin seeds
¼ cup peanut oil
2 tablespoons grated palm sugar
2 tablespoons fish sauce
¼ cup lime juice
¼ cup coriander leaves
METHOD
Salad: Place the beans, olives and tomatoes in a large bowl.
Dressing: Combine the mustard seeds, spring onions, garlic, ginger, turmeric and cumin seeds in a small bowl. Heat the oil in a medium saucepan until very hot. Tip in the mustard seed mixture and cook for 2-3 minutes, stirring constantly. Remove from the heat and add the palm sugar, fish sauce and lime juice. Tip the dressing over the vegetables and combine. Allow to sit for an hour for the flavours to infuse.
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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.