126 The Australian Women’s Weekly | OCTOBER 2019
TESTKITCHENTIP
Make extra spice
mix and store in
an airtight container
for up to a month.Dukkah roasted pumpkin
salad
SERVES 6 PREP AND COOK TIME 1 HOUR
15 MINUTES
2 tablespoons honey
1 cup (100g) walnuts
1 ½tablespoons dukkah
2kg pumpkin, cut into 2.5cm-thick
wedges
2 large (700g) red capsicums, deseeded
and quartered
1 large (300g) red onions, cut into wedges
2 tablespoons extra-virgin olive oil
400g canned lentils, drained and rinsed
60g watercress
YOGHURT DRESSING
½cup (140g) Greek-style yoghurt
¼cup (60ml) extra-virgin olive oil
1 tablespoon finely grated lemon rind
¼cup (60ml) lemon juice
1 tablespoon honey
1 Preheat oven to 220°C (200°C
fan-forced). Line three oven trays
with baking paper.
2 Bring honey to the boil in a small
frying pan over medium heat. Add
walnuts and 1 teaspoon of the dukkah;
toss gently to coat. Transfer to a tray;
bake 5 minutes; set aside to cool.
3 Place pumpkin on another tray, and
capsicum and onion on remaining tray.
Drizzle veges with 2 tablespoons oil
and remaining dukkah; toss to coat.
Bake for 30 minutes or until capsicum
and onions are tender; remove
from oven.
4 YOGHURT DRESSING Combine
ingredients in a small bowl; season
to taste.
5 Serve roasted vegetables with
lentils, watercress, nuts and the
yoghurt dressing.
Not suitable to freeze or microwave.Kale Caesar salad
SERVES 4 PREP AND COOK TIME 45 MINUTES
(+ COOLING TIME)1 litre (4 cups) water
4 sprigs fresh thyme
2 cloves garlic, crushed
½medium (70g) lemon, sliced thinly
400g chicken breast fillets
12 (100g) thin slices sourdough baguette
¾cup (60g) finely grated parmesan
1 tablespoon extra-virgin olive oil
8 (240g) middle bacon slices
180g baby kale leaves
4 soft-boiled free-range eggs, halved
GREEN MAYONNAISE
¼cup (75g) whole-egg mayonnaise
2 tablespoons sour cream
¼cup coarsely chopped fresh flat-leaf
parsley
1 tablespoon coarsely chopped fresh basil
1 tablespoon coarsely chopped fresh
chives
2 tablespoons water
1 tablespoon lemon juice
1 drained anchovy fillet, chopped
coarsely
1 clove garlic, chopped finely1 Bring water, thyme sprigs, garlic and
lemon to the boil in a medium saucepan.
Add chicken, return to the boil. Reduce heat;
simmer, uncovered, for 12 minutes or until
chicken is cooked through. Remove chicken;
cool 10 minutes, then shred coarsely.
Reserve poaching liquid for another use
(see Test Kitchen Tip, previous page.)
2 GREEN MAYONNAISE Process ingredients
until smooth and combined; season to
taste. (Makes ¾cup.)
3 Preheat grill. Toast bread on one
side, then turn and sprinkle with half
the parmesan; grill these croutons until
parmesan melts and is browned lightly.
4 Heat oil in a small frying pan over
medium heat, cook bacon until golden
and crisp; drain on paper towel.
5 Meanwhile, place kale and a quarter
of the green mayonnaise in a large bowl;
toss to combine. Stand for 5 minutes to
soften slightly.
6 Add croutons, bacon, remaining
parmesan and green mayonnaise; toss to
combine. Serve salad topped with eggs.
Not suitable to freeze or microwave.