The beauty of salad bowls is you can use any combination of grains, greens and seasonal toppings.
Serves: 4
INGREDIENTS
olive oil for cooking
200 grams slim green beans, stem end trimmed
250 gram bag broccolini, large stalks halved lengthways
2 x 250 gram packs cooked brown basmati rice and quinoa, heated (see Cook's notes)
1 small red onion, very thinly sliced
1 small fennel bulb, thinly sliced, fronds reserved
8-12 cheese stuffed baby bell peppers (see Cook’s notes)
4 soft boiled eggs, halved
¼ cup chopped pistachio nuts
½ teaspoon smoked paprika, for garnish
sea salt and ground pepper
To assemble
Sour Cream Dressing, see below
Sour Cream Dressing
¼ cup sour cream
¼ cup mayonnaise
zest and juice 1 lemon
2 cloves garlic, crushed
sea salt and ground pepper
METHOD
Heat a teaspoon of oil in a large sauté pan and when really hot, add the beans and cook for about 3 minutes, tossing until seared in places and just tender. Transfer to a plate. Repeat with the broccolini. Set aside to cool.
To assemble: Season the warm grains with salt and pepper then divide between 4 serving dishes.
Arrange all the ingredients on top and scatter over the pistachio nuts, reserved fennel fronds and a pinch of paprika. Serve the dressing separately.
Sour Cream Dressing: Whisk all the ingredients together in a bowl until smooth and season generously. Makes ½ cup
Cook’s notes: Stuffed baby bell peppers can be found in the chiller section at food stores and supermarkets
I always keep packets of pre-cooked rice and grains in my pantry. They only require a couple of minutes to heat and make for a super-quick put-together.
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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.