White bean and tomato salad
Photography Photography by Becky Nunes.
INGREDIENTS
400 grams cooked white beans or chickpeas
1 cup black olives, pitted
8 vine-ripened tomatoes, quartered
Dressing
1 tablespoon black mustard seeds
4 spring onions, finely sliced
3 cloves garlic, thinly sliced
2 tablespoons julienned ginger
¾ teaspoon turmeric
1 teaspoon cumin seeds
¼ cup peanut oil
2 tablespoons grated palm sugar
2 tablespoons fish sauce
¼ cup lime juice
¼ cup coriander leaves
METHOD
Salad: Place the beans, olives and tomatoes in a large bowl.
Dressing: Combine the mustard seeds, spring onions, garlic, ginger, turmeric and cumin seeds in a small bowl. Heat the oil in a medium saucepan until very hot. Tip in the mustard seed mixture and cook for 2-3 minutes, stirring constantly. Remove from the heat and add the palm sugar, fish sauce and lime juice. Tip the dressing over the vegetables and combine. Allow to sit for an hour for the flavours to infuse.
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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.