A delicious citrus salad, accompanied perfectly with feta and olives.
Serves: 4
INGREDIENTS
1⁄2 an iceberg lettuce or 1 cos lettuce
3 spring onions, thinly sliced
1-2 oranges
150 grams firm feta cheese, thinly sliced
1⁄2 cup black olives
Dressing
3 tablespoons olive oil
1-2 tablespoons red wine vinegar or lemon juice
1 teaspoon Dijon mustard
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Dressing: Whisk the ingredients in a bowl and season.
Tear the lettuce into bite-sized pieces. Peel the oranges with a knife to remove all the white pith. Halve and slice thinly.
To serve: Toss the lettuce with some of the dressing. Layer with the sliced oranges and feta in a shallow serving bowl. Scatter over the black olives and drizzle with the remaining dressing.
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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.