and scatter with baby parsley. Drizzle with
extra oil to serve.
COUSCOUSGREENS WITH
ROSE-PICKLED RHUBARB
SERVES 6 AS A SIDE
1cup(200g)pearlcouscous
350grainbow chard (substitute
silverbeet), stalks and leaves
thinly sliced
3 long green shallots, thinly sliced
intorounds
(^1) / 2 bunchchives,finelychopped
1 cupflat-leafparsleyleaves,chopped
(^1) / 2 cup mint leaves, chopped
(^1) / 2 cup chervil sprigs
1 Pink Lady apple, thinly sliced
(weused a mandoline)
Extra virgin olive oil, to serve
PICKLED RHUBARB
(^1) / 2 cup (125ml) red wine vinegar
(^1) / 2 tsp dried chilli flakes
(^1) / 3 cup (75g) caster sugar
200grhubarb
1 tbs rosewater
Forthepickledrhubarb,placevinegar,
chilli, sugar and^1 / 2 tsp salt flakes in a small
BURRATA DRESSING
2tspDijonmustard
(^1) / 4 cup (75g) whole-egg mayonnaise
1 tsp finely grated lemon zest
1tbsfinelychoppedmint leaves
1 ball burrata, torn
Placethepotatoesinasaucepanofcold
saltedwateroverhighheat.Bringtothe
boil,thenreducetoasimmerandcook
for12-15minutesoruntiltenderwhen
pierced with a sharp knife. Drain and
standto cool completely.
Meanwhile,placehoney,vinegar,lemon
juice,oiland1tspeachsaltflakesand
freshlygroundblackpepperinabowl
and whisk to combine. Add fennel and
cucumber, and gently toss to combine.
Fortheburratadressing,combineall
ingredients in a large bowl. Add potatoes
andtoss to combine.
Tr an s fer pot ato mi x t ure to a ser ving
plateandtopwithfennelmixture.Scatter
with reserved fennel fronds and baby
mint, if using, to serve.
SLOW-ROASTED SALMON WITH
WALNUT & SUMAC TARATOR
SERVES 6
Cooking the salmon at a low temperature
withatrayofwaterintheovenresults in
a tender and moist piece of fish.
1.5kgskinless salmon fillet, pin-boned
(^1) / 4 cup(60ml)extravirginoliveoil
(^1) / 2 cup each coriander and flat-leaf
parsleyleaves
1garlicclove
(^1) / 4 cup (70g) tahini
(^1) / 2 cup (125ml) creme fraiche
1 tbseachcoriander,cumin,white
sesame and fennel seeds
saucepan.Bringtotheboil,thenreduce
heatandsimmerfor2minutes.Cut
rhubarbinto8cmlengthsandshavewitha
peelerormandoline.Placeinaheatproof
bowlandpouroverthepicklingliquidand
rosewater.Setasidefor5minutestopickle.
Meanwhile, cook couscous according
topacket instructions. Transfer to a
colander and refresh under cold running
water. Transfer couscous to a bowl, add
chard, shallot, chive, parsley, mint and
chervil, and toss to combine.
Arrangesaladandappleonaserving
platterandtopwithrhubarb.Drizzleover
half the pickling liquid, then drizzle with oil.
BABYCHAT POTATO SALAD
WITH BURRATA DRESSING
SERVES 6 AS A SIDE
1.5kgbabychatpotatoes
1 tbs runny honey
2 tbs white wine vinegar
1tbslemonjuice
2 tbsextravirginoliveoil
1babyfennel,finelychopped,
fronds reserved
1 Lebanese cucumber, seeds removed,
finely chopped
Baby mint leaves (optional), to serve
56 delicious.com.au