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Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA 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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Herb salad with peaches and prosciutto


You'll need

2 cups (loosely packed) small frisée leaves ½ cup (loosely packed) each dill, chervil, basil, mint, tarragon, parsley and chives, cut into 4cm lengths 2 golden shallots, thinly sliced 3 ripe peaches, cut into wedges 6 prosciutto slices   Mustard dressing 60 ml (¼ cup) extra-virgin olive oil Juice of 1 lemon ½ tsp Dijon mustard

Method

  • 01
  • For mustard dressing, whisk ingredients in a bowl to combine. Season to taste and set aside.
  • 02
  • Combine frisée and herbs in a bowl with shallot, drizzle with dressing, season to taste and toss to combine.
  • 03
  • Scatter peaches and prosciutto over a platter, top with herb salad and serve.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

We are big fans of adding fruit to salads. The sweetness makes a lovely contrast to the savoury flavours, and here peaches work really well with the prosciutto. Bring the prosciutto to room temperature before serving to get the full flavour and, if you feel like it, you can add torn mozzarella to the salad, too.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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