A mandolin makes quick work of thinly slicing and julienning vegetables.
Serves: 4-6
INGREDIENTS
2 large carrots
3 zucchini
2 medium tender inner celery stalks
Dressing
2 tablespoons pesto
3 tablespoons olive oil
1 tablespoon lemon juice or white wine vinegar
sea salt and freshly ground pepper
METHOD
Serve with Beef and Yellow Split Pea Salad with Pumpkin Seed Dressing.
Dressing: Whisk everything in a large bowl and season.
Cut the carrots and zucchini into even lengths and then slice thinly lengthwise. Stack the slices up and cut on the diagonal into fine ribbons. Slice the celery thinly. Add the vegetables to the dressing and toss to combine. Transfer to a shallow serving bowl.
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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.