1 tablespoon chia seeds
4 makrut (kaffir) leaves
2 cloves garlic
1 lemongrass stem, roughly chopped
1 red or green chilli, roughly chopped
1 shallot, roughly chopped
2 x 400g cans white beans, drained
1 teaspoon sea salt
½ cup panko crumbs
oil for brushing
¼ cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
1 firm but ripe fruit such as mango, apple, pear, persimmon, stonefruit
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons toasted sesame seeds
2 teaspoons soy sauce
½ teaspoon chilli flakes
3 cloves garlic
400g brussels sprouts
1 tablespoon vegetable oil
1 red onion, sliced
1 carrot, peeled, cut into fine matchsticks
3 spring onions, cut into 5cm lengths
1 handful mint, Thai basil & Vietnamese mint leaves
¼ cup roasted peanuts, roughly chopped

Who says salad needs to be raw? Here I pulled apart the outer leaves from the brussels sprouts and then thinly sliced the inner heart, but you could just as easily leave them in half or shred them finely instead. Use cabbage if brussels sprouts aren’t available.

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2.Put the chia seeds into a ramekin with 3 tablespoons of water and leave for 5 minutes to form a gel.
3.Remove and discard the ribs from the makrut leaves and shred the leaves.
4.Put into a food processor with the garlic, lemongrass, chilli and shallot and blitz to a paste.
5.Add the beans, chia, salt and panko and pulse to combine.
6.Shape the mix into balls and put onto a tray lined with baking paper.
7.When ready to cook, heat the oven to 200°C.
8.Spray or brush the dumplings with a little oil and bake for 15-20 minutes or until golden.
10.Put the vinegar, sugar and salt in a small saucepan with ¼ cup water.
11.Bring to a boil to dissolve the sugar, then allow to cool.
12.Cut the fruit into fine matchsticks and add to the pickling liquid.
13.Allow to sit for at least 30 minutes before using.
15.To make the dressing, combine the sesame oil, rice vinegar, sesame seeds, soy sauce and chilli flakes.
16.Mash 1 clove garlic with a little salt and add to the dressing. Set aside.
17.Pull the leaves from the brussels sprouts and shred the hearts (or thinly slice if you prefer).
18.Blanch in boiling, salted water for 2 minutes, then plunge into iced water. Drain well.
19.Heat the oil in a frying pan, add the onion and carrot and fry for a few minutes.
20.Thinly slice the remaining garlic, and add to the pan along with the brussels sprouts and cook for 1-2 minutes.
21.Add the spring onion and cook for a minute.
22.Remove from the heat and add half the dressing while still warm.
23.Add the herbs and nuts.
24.To serve, divide the salad among the plates, top with dumplings and add a scattering of pickled fruit.
25.Drizzle with the remaining dressing.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings

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