Goes with: beef and lamb; tuna; grilled haloumi.
INGREDIENTS
500 grams cooked beetroot, diced
2 tablespoons olive oil
1 small red onion, thinly sliced
½ teaspoon each ground ginger, cumin and cinnamon
1 clove garlic, crushed
2 tablespoons water
1 tablespoon pomegranate molasses
sea salt and freshly ground pepper
50 grams firm feta, crumbled
¼ cup mint leaves
METHOD
Put the olive oil, onion, spices and the garlic in a saucepan with a good pinch of salt. Cook for 1 minute then add the water. Cover and cook until the onion is tender. Stir in the pomegranate molasses and beetroot and season. Cool.
To serve: Place the salsa on a serving plate and top with the feta and mint. Makes about 2 cups
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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.