A plate that reflects seasonality and locality, this autumnal coleslaw will make for a welcome addition to the dinner table.
Serves: 4
INGREDIENTS
Coleslaw
1 small celeriac, 250–300 grams, julienne
1 fennel bulb, finely sliced
2 green apples, julienne
4-6 radishes, finely sliced
2 celery sticks, finely sliced plus leaves
4–6 baby beetroot, peeled and julienne (optional)
70 grams hazelnuts, toasted, skinned and roughly chopped
Dressing
100 grams crème fraîche
2 teaspoons Dijon mustard
zest and juice 1 lemon
sea salt and freshly ground pepper
METHOD
Place all the coleslaw ingredients except the beetroot (if using), hazelnuts and a few of the celery leaves, in a large mixing bowl. Toss to combine and set aside.
Dressing: Combine the crème fraîche, Dijon and lemon zest and juice in a small jug. Mix to combine and season. Pour the dressing over the salad and toss until well combined. Gently stir through the beetroot if using, then the hazelnuts. Transfer to a serving bowl and add any remaining celery leaves before serving.
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As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!