You can have this on the table in under 15 minutes. Just give the corn a quick flash in a hot pan while slicing and dicing the remaining ingredients and presto, salad is up!
Serves: 6-8
INGREDIENTS
1½ cups frozen corn kernels, thawed
olive oil sea salt and ground pepper
3 medium zucchini, thinly sliced
1-2 avocados, diced
½ cup sliced almonds, toasted
2 tablespoons finely chopped red onion
Dressing
¼ cup extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
2 cloves garlic, crushed
¼ - ½ teaspoon chilli flakes
1 tablespoon chopped mint
METHOD
DRESSING: Whisk all the ingredients together, except the mint, until thick and glossy. Season well.
Heat a little oil in a large frying pan and cook the corn until lightly golden. Season with salt and pepper then set aside to cool.
TO ASSEMBLE: Add the mint to the dressing. Layer the zucchini, corn, avocado, red onion and almonds on a large platter, drizzling a little dressing on each layer.
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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.