2020-03-07 New Zealand Listener

42 LISTENER MARCH 7 2020

THIS LIFE

G
ET

TY

IM

AG

ES

Transfer to a serving bowl and garnish with

the remaining coriander leaves.

Serves 6.

ROASTING BROCCOLI AND cauliflower brings

out deep, complex flavours, as the dry heat

helps to caramelise and sweeten the vegetables.

Combine this with salty halloumi cheese and a

base of peppery French lentils and you have a

delicious and hearty salad that can easily double

as a vegetarian main meal.

ROASTED BROCCOLI, PUY LENTIL AND HALLOUMI SALAD

500g broccoli, cut into florets

300g cauliflower, cut into florets

5 large cloves garlic, peeled and crushed

150ml extra virgin olive oil

2 tsp sumac

sea salt and ground black pepper, to taste

1 litre vegetable stock

250g Puy lentils

1 bay leaf

2 lemons

50g flat-leaf parsley, chopped

20g mint leaves, roughly torn

75g walnuts, toasted

250g halloumi cheese

Preheat the oven to 220°C. Line a roasting pan

with baking paper.

Place the broccoli, cauliflower and garlic

in the pan and drizzle with half the olive oil.

Sprinkle with sumac, salt and pepper, then

roast for 20-25 minutes until the vegetables are

caramelised.

In the meantime, place the vegetable stock in

a large pot and bring to the boil. Add the lentils

and bay leaf and lower the heat. Let it simmer

for 20 minutes until the lentils are tender and

al dente. Drain and place the lentils in a large

bowl. Discard the bay leaf.

Remove the roasted garlic from the roasting

pan and mash it, then place in a bowl. Squeeze

the lemon juice into the bowl and add 2 tbsp

olive oil. Whisk well, then drizzle this mixture

over the hot lentils and toss. Add the roasted

vegetables, parsley, mint and walnuts.

Place the remaining oil in a grilling pan over

medium heat. Add the halloumi, turning once

after 3-5 minutes.

Add the halloumi

to the salad and serve

warm.

Serves 6. l

by Michael Cooper

WINE

W

e’ve all made mistakes or

done things we regret. In

the regulated but often

not very transparent wine

industry, a lot goes undetected.

While studying at Marlborough

Girls’ College, Tamra Washington did

a project on fermentation, then went

straight to Lincoln University, where

she graduated as the top student in

her viticulture and oenology degree.

After gaining early winemaking expe-

rience at Seresin Estate, she worked

in the US, Australia and Italy, before

returning to Marlborough in 2007 to

join Yealands Estate as its high-profile

chief winemaker.

However, Tamra Kelly (by now

married to wine distributor Simon

Kelly) was fined $35,000 in the

Blenheim District Court in 2018

for adding sugar after the fermenta-

tion to wine exported to the EU

(where the practice is banned), then

falsifying documents to conceal the

addition. Kelly and other senior fig-

ures at Yealands Estate apparently felt

under pressure to keep up production

after its huge vineyard in the lower

Awatere Valley was damaged in the

2016 Kaikōura earthquake.

Now based on Waiheke Island,

Kelly is consultant winemaker at

Seresin Estate and has her own wine

brand, Kelly Washington, which

features an outstanding pinot blanc

and pinot noir.

Kelly Washington Gibbston Central

Otago Pinot Noir 2017

This powerful, single-vineyard red

is fragrant, sturdy and savoury

with deep, ripe flavours of plum,

spices, herbs and nuts. Well worth

cellaring, but it’s already a lovely

mouthful. (14% alc/vol) $55

Kelly Washington Bridge Pa Hawke’s

Bay Cabernet Franc 2018

Barrel-aged for 18 months,

this medium-to-full-bodied

red is deeply coloured with

concentrated, vibrant flavours of

berries, plums and spices, showing

good complexity and obvious

potential. (12.5% alc/vol) $50

Kelly Washington Wairau Valley

Marlborough Semillon/Sauvignon

Blanc 2017

Built to last, this blend of two classic

white-wine varieties of Bordeaux

was fermented and aged in an

egg-shaped concrete tank. Show-

ing good complexity, it has lively

tropical-fruit and herbal flavours.

It is dry, crisp, lengthy and certi-

fied organic. (12.5% alc/vol) $35 l

Rebuilding

a reputation

Winemaker Tamra

Kelly has bounced

back wonderfully

on Waiheke Island.

Kelly Washington Rapaura

Marlborough Pinot Blanc 2018

From a variety that is highly

regarded in Italy and California, this

organic wine was hand-picked and

barrel-aged. Bright yellow-green,

it is a fragrant, softly mouthfilling,

slightly chardonnay-like wine with

excellent complexity and deli-

ciously rich, peachy, slightly buttery

flavours. (13% alc/vol) $35

WINE OF THE WEEK

COOK: Food to Share,

by Dean Brettschneider

with Jenna White and

Helen Burge (Bateman

Books, $39.99)