This is a wonderful combination of flavours to bring to a shared table. The salad is filling, with plenty of crisp vegetables and a bold-flavoured dressing.
Serves: 6 as a side
INGREDIENTS
¾ cup tri-grain/ancient grain blend (available in the bulk bin section of good supermarkets. This one had black quinoa, red quinoa and amaranth)
1½ cups vegetable stock
150 grams green beans, trimmed and halved
3 radishes, cut very thinly using a mandoline
1 ripe mango, peeled, stone removed and cut into small cubes
1 ripe avocado, stone removed and sliced thinly
large handful microgreens (I used an Asian blend that included some edible petals)
Dressing
1 rounded teaspoon miso paste
1 teaspoon finely grated ginger root
1 teaspoon toasted sesame oil
1 teaspoon maple syrup
juice of 1 lemon
¼ cup light olive oil
To serve
black and white sesame seeds
METHOD
Combine all the dressing ingredients and either whisk by hand or use a hand blender to create a smooth texture. Add a tablespoon of water if the consistency is too thick.
Place the grains and stock in a medium pot. Bring to a boil before reducing to a simmer. Cook with a lid ajar for 12–15 minutes until tender and the liquid has been absorbed. Remove from the heat and place the lid on tightly for 5 minutes. Fluff with a fork. Leave to cool to room temperature.
Bring a large pot of water to a boil. Blanch the beans for 2 minutes before plunging into icy water. Drain well. This helps retain the bright green colour.
Toss the quinoa with the radishes and beans. Place in a large bowl. Scatter the mango and avocado over the top. Drizzle generously with the dressing. Scatter the microgreens and garnish with sesame seeds.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.