Serves: 4–6
INGREDIENTS
200 grams slim green or yellow beans
800 grams small red skinned potatoes
1 avocado, sliced
2 spring onions, thinly sliced
zest 1 lemon
Dressing
½ cup sour cream
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Cook the beans in a saucepan of boiling salted water until just tender. Remove with a slotted spoon and refresh in cold water. Drain and dry on kitchen towels.
Add the potatoes to the saucepan and cook until tender. Drain and when cool enough to handle, cut into wedges.
Dressing: Whisk all the ingredients together in a bowl and season.
To serve: Layer the potatoes, beans and avocado on the platter, drizzling with the dressing, spring onions and lemon zest.
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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.