This is an updated version of my original "Dr Feel Good Salad" – as a tribute to Aretha's song, not the Mötley Crüe one!
Serves: 6-8
INGREDIENTS
5 medium/small beetroot (not baby)
2 teaspoons runny honey
1 tablespoon olive oil
2 teaspoons balsamic vinegar
sea salt and ground
black pepper
1 large or 2 medium kumara, peeled and cut into chunks
4 small carrots, halved lengthways
1 large red onion, peeled and cut into 8 wedges
8 broccolini stems, trimmed
¼ cauliflower, chopped into florets
3 tablespoons olive oil
2 teaspoons cumin seeds
400g can chickpeas, drained
400g can lentils, drained
2/3 cup cooked quinoa
Mixed Herb Pesto Dressing
1/2 cup extra virgin olive oil
½ cup walnut halves
1/4 cup grated parmesan
1 large clove garlic, crushed
1 cup fresh coriander leaves
1 cup fresh basil leaves
¼ cup roughly chopped parsley
To serve
1 cup hummus
3 handfuls watercress, rocket or baby spinach
1/4 cup Seedy Nut Mix (recipe below)
METHOD
Preheat the oven to 190°C.
Double line a baking dish with tinfoil and put the beetroot in the middle. Add honey, first measure of olive oil, vinegar, salt and pepper and draw up the sides to form a parcel. Cook for 50-60 minutes until tender when pierced. Leave until cool enough to handle, then use a small knife to peel off the skin.
Put the remaining vegetables in a single layer in a large roasting pan. Drizzle with the second measure of olive oil and sprinkle with salt, pepper and cumin seeds. Roast until just tender, about 20 minutes. Stir through lentils, chickpeas and quinoa and leave to cool to room temperature.
MIXED HERB Pesto Dressing: Whiz all the ingredients in a food processor until well combined.
To serve: Smear the hummus onto a large serving platter, then layer watercress with the vegetables and pulses. Garnish with more watercress and Seedy Nut Mix. Spoon over Mixed Herb Pesto Dressing to serve.
Seedy Nut Mix
INGREDIENTS
2 teaspoons olive oil
½ cup walnut halves
½ cup sunflower seeds
½ cup pumpkin seeds
Sea salt
METHOD
Heat the oil in a frying pan, add the seeds, nuts and a pinch of sea salt and fry until golden and crunchy. Leave to cool, then store in an airtight container.
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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.