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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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.