INGREDIENTS
500 grams zucchini
1-2 avocados, thickly sliced
large handful salad leaves
Dressing
3 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Cut the zucchini into large chunks and toss with a little olive oil, salt and pepper. Cook on a preheated barbecue or in a sauté pan until crisp but tender. Place on paper towels.
Dressing: Whisk all the ingredients together and season.
To serve: Place the zucchini, avocado and salad leaves in a bowl and toss with just enough dressing to coat, then transfer to a serving bowl. 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.