I love the play of creamy goat’s cheese with crisp lettuce and crunchy niblets of toasted seeds. Wedges of iceberg lettuce are also delicious.
Serves: 4
INGREDIENTS
Raita
100 grams soft goat’s cheese
½ cup gluten-free thick plain yoghurt
2 cloves garlic, crushed
1/3 cup packed mint leaves, roughly chopped
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon sea salt
Toasted seeds
¼ cup each pumpkin and sunflower seeds, toasted
1 tablespoon sesame seeds, toasted
1 teaspoon poppy seeds, toasted
To serve
2 firm long cos lettuces, quartered lengthways through the stem
extra virgin olive oil
ground paprika, fresh mint and fresh dill to garnish
METHOD
Raita: Place all the ingredients in a food processor and blend together until smooth.
Put the pumpkin and sesame seeds together onto a board and chop roughly. Place in a bowl and combine with the sesame and poppy seeds.
To serve: Spread the raita over the base of a large platter and arrange the cos on top. Scatter over half the seeds, letting them fall between the leaves of the lettuce. Serve the remaining seeds separately. Drizzle with olive oil and garnish with the paprika, mint and dill.
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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.