I love the play of creamy goat’s cheese with crisp lettuce and crunchy niblets of toasted seeds. Wedges of iceberg lettuce are also delicious.
Serves: 4
INGREDIENTS
Raita
100 grams soft goat’s cheese
½ cup gluten-free thick plain yoghurt
2 cloves garlic, crushed
1/3 cup packed mint leaves, roughly chopped
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon sea salt
Toasted seeds
¼ cup each pumpkin and sunflower seeds, toasted
1 tablespoon sesame seeds, toasted
1 teaspoon poppy seeds, toasted
To serve
2 firm long cos lettuces, quartered lengthways through the stem
extra virgin olive oil
ground paprika, fresh mint and fresh dill to garnish
METHOD
Raita: Place all the ingredients in a food processor and blend together until smooth.
Put the pumpkin and sesame seeds together onto a board and chop roughly. Place in a bowl and combine with the sesame and poppy seeds.
To serve: Spread the raita over the base of a large platter and arrange the cos on top. Scatter over half the seeds, letting them fall between the leaves of the lettuce. Serve the remaining seeds separately. Drizzle with olive oil and garnish with the paprika, mint and dill.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
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.