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Stephanie Alexanders Fast Winter salad

Stephanie Alexanders fast winter salad

Preparation time
15 Minutes
Cooking time

Pair Stephanie Alexander's healthy and colourful salad with a restrained white to avoid clashing with the range of flavours – Pinot Grigio or Vermentino, or Rosé as an alternative.


2–3 large onions, peeled, halved and sliced

¼ cup extra virgin olive oil

400g can chickpeas, drained

½ radicchio head, sliced

Extra virgin olive oil

1 red capsicum, roasted, peeled and sliced or 4 roasted piquillo peppers from jar or can, sliced

2 handfuls baby spinach leaves, stalks removed

Sea salt

Freshly ground black pepper

Large handful mung bean sprouts

2 handfuls rocket leaves, stalks removed

Fried shallots, to scatter


1. For the caramelised onion: Mix sliced onion and olive oil in microwave-safe dish with well-fitting lid and microwave on high for 4 minutes. Remove dish and lid and stir onion well. Repeat 3 times until onion has collapsed and is soft and golden.

2. Tip onion and oil into a heavy-based frying pan and cook on medium heat, stirring every few minutes. Continue until the onion is a rich, golden brown. Let cool and set aside. 

3. For the salad: Warm drained chickpeas in a clean frying pan over low heat and stir in the caramelised onion until well combined. 

4. In a separate pan, sauté the sliced radicchio in a little olive oil until softened, then add to chickpea pan with the capsicum strips (or piquillo peppers). Pile spinach into pan and cover with lid for 2 minutes until wilted. 

5. Tip everything into a deep bowl and season well with salt and pepper. Stir in mung bean sprouts and add rocket and fried shallots to turn into salad before serving.

Wine Match

Pinot Grigio

Preparation time
15 Minutes
Cooking time