Serves: 4-6
INGREDIENTS
½ telegraph cucumber
2 large vine tomatoes, cut into 8 wedges
4 radishes, cut into small wedges
⅓ cup cashew nuts, roasted
¼ cup shredded mint or flat-leaf parsley
Dressing
3 tablespoons olive oil
1 tablespoon lime juice
½ teaspoon cumin seeds, toasted
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Dressing: Whisk the ingredients together in a large bowl and season.
Salad: Halve the cucumber lengthways and scrape out the seeds with a teaspoon. Slice on the diagonal and combine with the other salad ingredients, tossing gently in the dressing.
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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.