Serves: 6
INGREDIENTS
250 grams slim asparagus
200 grams snow peas
200 grams sugar snaps
200 grams slim green beans
Dressing
4 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon wholegrain mustard
1 clove garlic, crushed
2 teaspoons runny honey
sea salt and freshly ground black pepper
METHOD
Salad: Snap the woody ends off the asparagus, top and tail the peas and beans. Bring a pot of well salted water to the boil. Blanch each vegetable separately, dropping them into a bowl of iced water as they are cooked. Drain and dry on paper towels.
Dressing: Whisk the dressing ingredients together in a bowl. Season well.
To serve: Toss the dressing through the vegetables and place on a serving platter. Serves 6
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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.