Serves: 4
INGREDIENTS
Salmon
4 x 150 gram pieces of salmon
⅓ cup thick plain yoghurt
½ teaspoon each ground ginger, coriander and sea salt
¼ teaspoon each turmeric and cayenne
Beetroot
2 large raw beetroot, peeled and coarsely grated
3 tablespoons vegetable oil
2 teaspoons sesame oil
2 tablespoons lemon juice
1 tablespoon sesame seeds, toasted
sea salt and freshly ground pepper
Carrots
2 carrots, peeled and grated
3 tablespoons olive oil
1 tablespoon black or yellow mustard seeds
1 clove garlic, finely chopped
1 tablespoon lemon juice
10 black olives, pitted and roughly chopped
Broad Beans
500 gram bag frozen broad beans, blanched and peeled
2 spring onions, finely chopped
finely grated zest
1 lemon
2 cloves garlic, crushed
3 tablespoons olive oil
1 teaspoon cumin seeds, toasted
lemon juice
Eggplant
2 eggplants, sliced 1 cm thick
olive oil
½ cup plain yoghurt
½ -1 teaspoon harissa
Capsicums
2 red capsicums
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic, crushed
2 tablespoons pine nuts, toasted and roughly chopped
METHOD
Salmon: Combine the yoghurt and spices and spread on the top side of each piece of salmon. Refrigerate until ready to cook.
Beetroot: Whisk the oils and lemon juice in a bowl and season. Add the beetroot and sesame seeds and toss together.
Carrots: Heat the oil and gently fry the garlic and mustards seeds until they pop. Remove from the heat and add the lemon juice. Pour over the carrots and toss. Add the olives and season, adding more lemon juice if needed.
Broad beans: Coarsely mash the beans with a fork and stir in the remaining ingredients. Season and add lemon juice to taste.
Eggplant: Preheat the oven to 180°C. Brush the slices with olive oil and season. Roast for 25 minutes or until tender and golden, turning once. Cool. Combine the yoghurt and harissa and spoon over when assembling the salad.
Capsicum: Place in an oven dish and roast until tender but not falling apart. Peel and slice. Whisk the dressing together and toss through the peppers. Season.
Salmon: Preheat the grill to its highest setting.
Put the salmon on a baking tray and grill until golden and the salmon is cooked to your liking.
To serve: Place a piece of salmon on each serving plate and arrange the salads in individual piles.
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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.