A beautiful green salad filled with zucchini, spring onion and fennel. Served with a lemon dressing and topped with mozzarella.
Serves: 4
INGREDIENTS
300 grams frozen broad beans, blanched and peeled
2 small zucchini
1 large fennel bulb, fronds reserved for garnish
2 spring onions
1 large fresh mozzarella cheese in whey
Dressing
1⁄4 cup olive oil
1 teaspoon finely grated lemon zest
2-3 tablespoons lemon juice
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Serve with Grilled, Flattened Chicken as an Italian Platter.
Thinly slice the zucchini, fennel and spring onions. A mandolin is good for this. Place in a large bowl with the broad beans.
Dressing: Whisk together and season. Pour over the salad and gently combine. Place on a serving platter and top with ripped mozzarella. Scatter over the reserved fennel fronds. Serves 4
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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.