Sour, sweet, salty, spicy and super-refreshing – this is an exciting combination. You could try swapping out the melon for chilled peaches or nectarines.
Serves: 6-8
INGREDIENTS
2 tablespoons sichuan peppercorns
2 tablespoons chilli flakes
6 tablespoons flaky sea salt
zest and juice 2 lemons
1 rock melon, cut into wedges with seeds and pulp removed
METHOD
Place peppercorns, chilli flakes, salt and lemon zest in a small pan over a medium heat without any oil and toast until peppercorns begin to pop. Remove from the heat and leave to cool. Once cool, place into a mortar and pestle and grind to a cracked-pepper consistency.
Cover melon wedges in lemon juice, and sprinkle with the salt.
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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.