I serve salads year round and this winter version relies on using whatever is fresh and best on the day. Use your favourite combination of vegetables as they will all work with the gutsy mint dressing.
Serves: 6
INGREDIENTS
200 grams green beans, tops trimmed
200 grams Brussels sprouts, halved
1 cup thinly shaved cabbage
2 handfuls baby spinach
2 spring onions, thinly sliced
2 big leaves silverbeet or kale, stems removed, leaves roughly torn
½ cup mixed roasted pumpkin seeds and sunflower seeds (optional)
Dressing
2 cloves garlic, crushed
4 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon dried tarragon
2 tablespoons chopped mint leaves
salt and pepper
METHOD
Cook the beans and Brussels sprouts separately in boiling salted water until just tender but still with a little bite. Drain and refresh in cold water then drain again. Place on paper towels to remove excess moisture.
Combine all the vegetables in a large bowl with half of the seeds, if using.
Dressing: Whisk all the ingredients together in a bowl and season.
Pour the dressing over the vegetables and gently toss so everything is well coated.
Transfer to a serving bowl and top with the remaining seeds.
Cook’s Tip: Cavolo nero and thinly sliced red onion or fennel can also be used.
Menu: Serve with Slow-Cooked Spiced Shoulder of Lamb, Rice with Puy Lentils and Roasted Nuts, and Roasted Carrots with Yoghurt and Cracked Wheat.
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latest issue:
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.