This dish is inspired by one we ate at the Mirador de Morayma restaurant in Granada, which overlooks the Alhambra from its perch on the side of a hill opposite. We’ve emulated the fresh, faintly blue cheese served there by mixing soft fresh goat’s cheese with a mild creamy blue.
INGREDIENTS
3 large red capsicums
Dressing
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 clove garlic, crushed
1 tablespoon baby capers
1 teaspoon chopped oregano
sea salt and freshly ground pepper
Soft cheese
50 grams mild, soft blue cheese
100 grams soft goat’s cheese, we used Te Mata Summerlee goat’s curd
½ teaspoon finely chopped rosemary
1 tablespoon milk
METHOD
Preheat the oven to 200°C.
Put the capsicums in a baking dish and roast until the skins are blackened in places. The flesh should be tender but not falling apart. Cover with a tea towel and leave for 20 minutes to steam. Peel off the skin and remove the core and seeds. Cut the capsicums into thick strips.
Dressing: Whisk the ingredients in a bowl and season.
Cheese: Mash the blue cheese with a fork then combine with the goat’s cheese, rosemary and the milk.
To serve: Arrange the capsicums on a platter and top with the dressing. Place spoonfuls of the soft cheese over the top and grind over black pepper. Serve with crusty bread.
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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.