Serves: 4
INGREDIENTS
Skewers
500 grams pork fillet (we use Freedom Farms)
3 tablespoons olive oil
finely grated zest and juice 1 lemon
2 teaspoons dried oregano
1 clove garlic, crushed
1 large roasted red capsicum, peeled
sea salt and freshly ground pepper
White beans
1 x 400 gram tin cooked cannellini beans, drained and rinsed
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, crushed
2 tablespoons mint, plus extra for garnish
100 grams soft white feta cheese, crumbled
To serve
grilled sourdough bread
handful of baby spinach leaves
olive oil
12 x 20 cm wooden skewers soaked in water for 20 minutes
METHOD
Skewers: Dice the pork into 2 cm pieces and combine in a bowl with all the remaining ingredients except the red capsicum. Season with salt and pepper. Cut the red capsicum into 2 cm pieces and thread onto the skewers with the pork.
White beans: Place ½ a cup of the beans in a bowl with the lemon juice, olive oil, garlic and mint and crush roughly with a fork. Season then stir in the remaining beans and the feta.
To cook: Grill the skewers on a preheated ridged grill or sauté pan for 2 minutes each side or until just cooked through.
To serve: Spoon the white beans over the grilled bread and top with the pork skewers. Serve with baby spinach, extra mint and a drizzle of olive oil.
Cook’s tip: Roasted and peeled red capsicums can be found in the deli section or in jars at the supermarket. Or you can roast and peel them yourself: Preheat the oven to 200˚C. Place the capsicum on a baking tray and roast until tender. When cool, peel and remove the seeds.
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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.