Flavours of AUTUMN

It’s time to gather family and friends around a big, beautiful table in the garden, laden with lighter Easter dishes by Australian chef Maggie Beer.

1 CHICKPEA, PUMPKIN AND BEETROOT SALAD SERVES 8 PREP AND COOKING TIME: 2 HOURS You will need to start this recipe 6 hours (or a day) ahead. • 150 g dried chickpeas• 500 g baby beetroot, trimmed• 500 g butternut, cut into wedges• 2 medium red onions, cut into quarters• 45 ml (3 tbsp) extra-virgin olive oil• sea salt and freshly ground black pepper• 60 ml (¼ cup) verjuice• 45 ml (3 tbsp) balsamic vinegar• 1 avocado• 100 g radicchio, leaves torn• leaves of 1 celery stalk• a handful of flat-leaf parsley leaves DRESSING • 80 ml (⅓ cup) extra-virgin olive oil• 20ml (4 tsp) red wine vinegar• 5ml (1 tsp) balsamic vinegar 1. Soak the chickpeas in cold water for 6 hours or overnight. 2. Drain the chickpeas and…

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Fairlady South Africa (Digital) - 1 Issue, Mar/Apr 2025

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