Autumn salad, mama disrupt

We’ve just found the perfect Autumn salad

In Features, Nourish, Stories by Nicole Fuge

It can be tricky to find recipes for this time of year. You know, when it’s still kinda hot but also cooling down. Which is why this Autumn salad hits the spot perfectly.

By Angela Clutton

This doesn’t just taste of Autumn, it looks like Autumn on a plate. The burnished plum colours come together with depth from the beetroot, brightness from the quick-pickled blackberries, sweet musky figs and a bed of bitter radicchio leaves. With a tahini dressing and the crunch of a few seasonal nuts for the final flourish. 

It’s a good one to make ahead. Build it in readiness and just finish with the dressing when time to serve. Keep the pickling liquor from the blackberries to use in salad dressings.

Autumn Salad: beetroot, fig, blackberry, radicchio and hazelnut

Serves 4 as a small main


400g (14oz) raw beetroots 
150g (5oz) blackberries 
75ml (2 ½ fl oz) red wine vinegar 
1 tsp coriander seeds 
1 tbsp caster (superfine) sugar
300g (10 ½ oz) radicchio 
3 ripe figs 
100g (3 ½ oz) white tahini 
1 tbsp lemon juice 
40g (1 ½ oz) shelled hazelnuts 
sea salt flakes

  1. Steam or roast the beetroots until tender. Leave to cool, peel and set aside. 
  2. Quick-pickle the blackberries at least 1 hour before you want to eat: Put the blackberries into a bowl. In a small pan, heat the vinegar, coriander seeds, sugar and 75ml (21/2fl oz) water just until the sugar dissolves. Pour all that over the blackberries and set aside for 45 minutes, mixing them round occasionally. 
  3. To build the salad: Choose either one large platter or individual plates. Separate the radicchio leaves and arrange as a base, roughly tearing any larger leaves. Cut the beetroots into wedges and arrange over. Cut the figs into wedges and add those, too. Lift the blackberries out of their pickling liquor and arrange over. Scatter over some salt flakes. 
  4. Make the dressing: Mix the tahini with 75ml (21/2fl oz) water and the lemon juice. Give it some salt. Mix well. 
  5. Roughly chop the hazelnuts and scatter over. Serve with the tahini dressing on the side.

Seasoning, Mama Disrupt

Images and text from Seasoning by Angela Clutton, photography by Patricia Niven. Murdoch Books RRP $55.

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