Late summer on a plate: warm tomatoes top chunks of silky mozzarella and the peppery watercress adds a light freshness to the dish.
Serves: 4
INGREDIENTS
Vinaigrette
4 tablespoons olive oil
1 small red onion, thinly sliced
12 each green and black olives
1 punnet mixed cherry tomatoes
2 tablespoons sherry vinegar or red wine vinegar
sea salt and ground pepper
Salad
2 large balls fresh mozzarella in whey, drained
small bunch watercress
3 cloves garlic, sliced
METHOD
Preheat the oven to 180°C fan bake.
Vinaigrette: Put 2 tablespoons of the olive oil, the onion and olives on a lipped baking tray and toss together. Bake for about 10 minutes until the onions have softened a little. Add the tomatoes and garlic and cook for another 10 minutes until the tomatoes are tender and just collapsing.
Stir in the vinegar and the remaining olive oil and season with salt and pepper.
To serve: Break each mozzarella into 4 pieces and arrange on a platter or individual plates.
Spoon the warm vinaigrette over the top and garnish with the watercress. 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.