Serves: 6
INGREDIENTS
Salad
1 iceberg or cos lettuce
1 bunch watercress, thick stalks removed
100 grams snow peas, blanched
3 spring onions, thinly sliced
1-2 pink grapefruit
Dressing
½ cup flat leaf parsley
½ cup mint leaves
2 cloves garlic, crushed
1 long red or green chilli, seeds removed
zest and juice 1 small lime
1½ teaspoons cumin seeds, toasted
¼ cup sour cream
3 tablespoons avocado oil
1 ripe avocado
sea salt and freshly ground pepper
Garnish
1 tablespoon each flat leaf parsley and mint
2 tablespoons pine nuts, toasted
1 spring onion, thinly sliced
METHOD
Salad: Tear the lettuce into large chunks and arrange all the salad greens in a serving bowl. Peel the grapefruit with a knife, removing all the white pith. Cut the flesh from between the membrane and add the segments to the salad greens.
Dressing: Put the flat leaf parsley, mint, garlic, chilli, lime zest and juice, cumin seeds and the sour cream in a food processor and blend to a paste. Add the avocado oil and blend again. Peel and stone the avocado and roughly chop. Add to the food processor and pulse to form a smooth dressing. Do not over process as this can create a bitter flavour. Season.
Garnish: Roughly chop the herbs, pine nuts and the spring onion together.
To serve: Scatter the pine nut mixture over the salad and serve the avocado dressing in a separate bowl. Serve the salad alongside grilled fish and meat or add chunks of cooked tuna to make a light meal. The dressing can also be served as a dip with crackers.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.