Serves: 6
INGREDIENTS
Salad
1 iceberg or cos lettuce
1 bunch watercress, thick stalks removed
100 grams snow peas, blanched
3 spring onions, thinly sliced
1-2 pink grapefruit
Dressing
½ cup flat leaf parsley
½ cup mint leaves
2 cloves garlic, crushed
1 long red or green chilli, seeds removed
zest and juice 1 small lime
1½ teaspoons cumin seeds, toasted
¼ cup sour cream
3 tablespoons avocado oil
1 ripe avocado
sea salt and freshly ground pepper
Garnish
1 tablespoon each flat leaf parsley and mint
2 tablespoons pine nuts, toasted
1 spring onion, thinly sliced
METHOD
Salad: Tear the lettuce into large chunks and arrange all the salad greens in a serving bowl. Peel the grapefruit with a knife, removing all the white pith. Cut the flesh from between the membrane and add the segments to the salad greens.
Dressing: Put the flat leaf parsley, mint, garlic, chilli, lime zest and juice, cumin seeds and the sour cream in a food processor and blend to a paste. Add the avocado oil and blend again. Peel and stone the avocado and roughly chop. Add to the food processor and pulse to form a smooth dressing. Do not over process as this can create a bitter flavour. Season.
Garnish: Roughly chop the herbs, pine nuts and the spring onion together.
To serve: Scatter the pine nut mixture over the salad and serve the avocado dressing in a separate bowl. Serve the salad alongside grilled fish and meat or add chunks of cooked tuna to make a light meal. The dressing can also be served as a dip with crackers.
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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.