I serve salads year round and this winter version relies on using whatever is fresh and best on the day. Use your favourite combination of vegetables as they will all work with the gutsy mint dressing.
Serves: 6
INGREDIENTS
200 grams green beans, tops trimmed
200 grams Brussels sprouts, halved
1 cup thinly shaved cabbage
2 handfuls baby spinach
2 spring onions, thinly sliced
2 big leaves silverbeet or kale, stems removed, leaves roughly torn
½ cup mixed roasted pumpkin seeds and sunflower seeds (optional)
Dressing
2 cloves garlic, crushed
4 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon dried tarragon
2 tablespoons chopped mint leaves
salt and pepper
METHOD
Cook the beans and Brussels sprouts separately in boiling salted water until just tender but still with a little bite. Drain and refresh in cold water then drain again. Place on paper towels to remove excess moisture.
Combine all the vegetables in a large bowl with half of the seeds, if using.
Dressing: Whisk all the ingredients together in a bowl and season.
Pour the dressing over the vegetables and gently toss so everything is well coated.
Transfer to a serving bowl and top with the remaining seeds.
Cook’s Tip: Cavolo nero and thinly sliced red onion or fennel can also be used.
Menu: Serve with Slow-Cooked Spiced Shoulder of Lamb, Rice with Puy Lentils and Roasted Nuts, and Roasted Carrots with Yoghurt and Cracked Wheat.
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latest issue:
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.