I’ve kept the dressing quite tart as it’s good to have a refreshing salad to balance the richness of other dishes in the line-up.
Serves: 8
INGREDIENTS
¾ cup fine burghul
¾ cup boiling water
sea salt and ground pepper
600 grams frozen broad beans, blanched and peeled
1 small telegraph cucumber, seeded and finely chopped
½ cup white or regular raisins
12 green olives, roughly chopped
2 cups packed parsley leaves, finely chopped
½ cup packed mint leaves, roughly chopped
Dressing
1 teaspoon caraway seeds, toasted and coarsely crushed
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, crushed
1 teaspoon honey
Optional serving suggestions
cos lettuce leaves
Quick Pickled Onions
1 small red onion, very thinly sliced
juice 1 lemon
sea salt
METHOD
Combine the burghul, boiling water and 1 teaspoon salt in a bowl, cover and leave until all the water has been absorbed. Fluff up with a fork.
Dressing: Whisk all the ingredients together in a large bowl and season generously with salt and pepper.
To serve: Add all the salad ingredients plus the burghul to the dressing and toss together. Arrange the cos leaves around the bowl and add the salad. Top with the Quick Pickled Onions. Serves 8.
Quick Pickled Onions
Place the onions in a heatproof bowl and cover with boiling water for about 20 seconds. Drain well and tip back into the bowl. Add the lemon juice and salt to the hot onions and stir together. Leave to cool, stirring occasionally until they’re bright pink. Drain well before using.
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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.