Coriander and Mint Relish
Photography Manja Wachsmuth.
A fresh, vivid green relish that goes beautifully with Indian and Middle Eastern recipes. Alternatively, toss through roasted vegetables for an added zing.
INGREDIENTS
½ cup each coriander and mint leaves
¼ cup roasted cashew nuts or peanuts
2 teaspoons grated fresh ginger
pinch of chilli flakes
1 clove garlic, crushed
1 tablespoon lemon juice
1 teaspoon caster sugar
1 teaspoon sea salt
1 tablespoon olive oil
1 tablespoon water
METHOD
Place all the ingredients in a food processor and process until smooth. Cover and chill until ready to use.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.