Recipes don’t come much easier than this, and the result is a fabulous dish to place in the centre of the table and let everyone dig in.
Serves: 6
INGREDIENTS
2 punnets cherry tomatoes
4 long sprigs thyme
3 cloves garlic, thinly sliced
¼-½ teaspoon chilli flakes
⅓ cup olive oil
1 tablespoon balsamic vinegar
400-gram tin cannellini beans, drained and rinsed
½ cup small, stone-in black olives
sea salt and ground pepper
To serve
1-2 balls fresh mozzarella in whey, well drained
fresh basil leaves
Grilled Sourdough Bread (see recipe below)
METHOD
Preheat the oven to 170°C fan bake.
Put the tomatoes in a large shallow roasting dish and add all the remaining ingredients. Season with salt and pepper.
Bake for 30 minutes, or until some of the tomatoes have started to collapse. Cool until just warm.
To serve: Break the mozzarella into chunks and dot among the tomatoes and beans. Garnish with basil. Spoon over the grilled bread to serve. Serves 6
Grilled Sourdough Bread
1 loaf sourdough bread, sliced
olive oil for brushing
1 clove garlic, peeled
sea salt
Preheat a ridged grill pan.
Brush both sides of the slices of bread with olive oil and grill until golden. Immediately rub one side with the garlic and sprinkle with sea salt. Makes 1 loaf
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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.