Well known for their fresh, straightforward and wholesome fare, this salad from Revive's latest cookbook is incredibly simple to throw together. If watercress is not available you can replace with baby spinach or a mesclun lettuce mix.
INGREDIENTS
4 cups small potatoes cubed
2 teaspoons oil
4 cups watercress, chopped roughly
½ cup mint, chopped roughly
1 red capsicum, sliced thinly
½ cup roasted hazelnuts
½ cup honey mustard dressing
mint, to garnish
Honey Mustard Dressing
2 tablespoons seeded mustard
1 tablespoon honey
½ teaspoon salt
3 tablespoons lemon juice
3 tablespoons tahini
METHOD
In a bowl mix the potatoes and oil together. Put onto an oven tray and bake at 180°C for 20 minutes or until just getting soft.
Place the ingredients for the Honey Mustard Dressing in a cup mix together. In a bowl, combine the potatoes with the dressing.
Place the watercress and mint on your serving dish. Add the potatoes and top with the capsicum and hazelnuts. Garnish with some extra mint.
This is an extract from REVIVE 5 by Jeremy Dixon
RRP: $29.99, 1 Sept release date, published & distributed by Revive Concepts Ltd
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.