A beautiful mixture of beans and peas accompanied with hazelnuts, cranberries and a delicious orange dressing make the perfect winter salad.
Serves: 6–8
INGREDIENTS
200 grams podded broad beans
250 grams round green beans
150 grams snow beans
100 grams snow peas
100 grams sugar snap peas
1 cup podded edamame beans
70 grams hazelnuts, roasted
¼ cup dried cranberries
Orange dressing
4 tablespoons olive oil
1 clove garlic, crushed
2 tablespoons orange juice
sea salt and freshly ground pepper
METHOD
Bring a large saucepan of well salted water to the boil. Cook each vegetable separately until crisp tender then immediately plunge them into a large bowl of chilled water. This stops the cooking process and sets the colour. Drain well then dry on kitchen towels. Peel the broad beans and discard the skins.
Dressing: Whisk all the ingredients in a bowl and season.
To serve: Gently toss the vegetables with the dressing, hazelnuts and cranberries then transfer to a serving platter.
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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.