Green bean salad
INGREDIENTS
50g soft goat’s cheese
1 clove garlic, crushed
1⁄4 –1⁄2 teaspoon prepared wasabi
1 cup buttermilk
1 avocado, peeled and roughly chopped
finely grated zest of 1 lemon
1⁄4 cup basil leaves plus extra to garnish
sea salt and white pepper
METHOD
1 kilo of beans and peas made up of sugar snap peas, slim green beans, snow peas and edamame beans (Japanese soy beans), equal quantities of two, three or four types.
Bring a pot of well salted water to the boil and blanch each type of bean separately until al dente. Refresh in iced water to set the colour, then drain well. Combine the beans and set aside.
Place the goat’s cheese, garlic, wasabi and 1⁄2 cup of the buttermilk in a small food processor. Blend well, add the remaining ingredients and blend until a smooth dressing is formed. Season to taste.
Edamame beans are available frozen, either in the pod or out, from Asian stores. They make a delicious snack when blanched and salted, and they are good for you too!
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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.