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Mango recipes

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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Beetroot, walnut and endive with pomegranate dressing


This makes a great winter side salad or a light meal on its own.

You'll need

3 beetroot, unpeeled and halved 70 gm (2/3 cup) walnuts 3 witlof, thickly sliced crossways 1 golden shallot, thinly sliced, rinsed To serve: spreadable or soft goat’s cheese   Pomegranate dressing 60 ml (1/4 cup) extra-virgin olive oil 1 tbsp lemon juice 1 tbsp pomegranate molasses

Method

  • 01
  • Preheat oven to 180C. Boil beetroot in a saucepan over medium-high heat until tender (20-25 minutes), then drain, peel and cut into wedges.
  • 02
  • Meanwhile, toast walnuts in oven until golden (4-6 minutes). Set aside to cool, then coarsely chop.
  • 03
  • For pomegranate dressing, whisk ingredients in a bowl then season to taste.
  • 04
  • Combine witlof in a bowl with shallot, add half the dressing and toss to coat. Add beetroot and walnuts, toss, then serve with topped with goat’s cheese and drizzled with remaining dressing.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2014

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