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sherry vinegar

Chicken recipes

My nana’s roast chicken in a bag

55 minutes

Seven colours

Roast butternut with sherry vinegar, harissa and honey

40 minutes

Pizza recipes

Marinated tomato-and-mozzarella pizza

20 minutes

Pasta recipes

Gnocchi with Romesco sauce and grated hazelnuts

55 minutes

Citrus recipes

Fennel, ClemenGold and fior di latte salad

Sweet potato

Roast sweet potato with maple syrup, pecans and dried cranberries

40 minutes

Lamb recipes

Whole roast lamb ribs with romesco sauce

2 1⁄2 hours

Lamb recipes

Mozzarella, poached leek, fennel and citrus salad

15 minutes

Avocado recipes

Green salad with roast walnuts and avocado oil dressing

10 minutes

Beans recipes

Five-bean salad

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus marinating time

Ingredients

For the dressing:

½ clove garlic, crushed
A pinch sea salt
1 t Dijon mustard
1 T sherry vinegar
¼ cup olive oil
2 T honey (or to taste)

For the salad:

1 x 400 g can Woolworths three-bean mix, drained and rinsed
1 x 400 g can butter beans, drained and rinsed
½ red onion, thinly sliced
1 lemon , zested and juiced
350 g fine green beans, sliced and blanched
3 sticks celery, with leaves, thinly sliced
10 g Italian parsley, chopped
sea salt and freshly ground black pepper, to taste

Method

To make the dressing, pound the garlic and sea salt using a mortar and pestle to make a paste. Add the Dijon mustard and combine, then add the sherry vinegar and drizzle in the olive oil, crushing the ingredients. Add the honey.

Toss the dressing with the canned beans, red onion, lemon juice and zest and allow to stand for 1 hour. Just before serving, toss through the green beans, celery and parsley and season to taste.

Cook's note: I love this salad for its sweet-tangy dressing – but these days I add two extra kinds of beans. Because why not? If you have the time, I recommend making it the day before to give the flavours a chance to mingle and let the beans take on all that deliciousness.

Want to keep it old school? Add green pepper and baked beans. Omit the dressing and add fruit chutney, vinegar, soft brown sugar and olive oil.

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My nana’s roast chicken in a bag

Roast butternut with sherry vinegar, harissa and honey

Marinated tomato-and-mozzarella pizza

Gnocchi with Romesco sauce and grated hazelnuts

Fennel, ClemenGold and fior di latte salad

Roast sweet potato with maple syrup, pecans and dried cranberries

Whole roast lamb ribs with romesco sauce

Roast lamb with green sauce

Spicy tomato “soup” salad

Mozzarella, poached leek, fennel and citrus salad

Green salad with roast walnuts and avocado oil dressing

Five-bean salad

Five-bean salad

Ingredients

Method