Goes with: beef and lamb; tuna; grilled haloumi.
INGREDIENTS
500 grams cooked beetroot, diced
2 tablespoons olive oil
1 small red onion, thinly sliced
½ teaspoon each ground ginger, cumin and cinnamon
1 clove garlic, crushed
2 tablespoons water
1 tablespoon pomegranate molasses
sea salt and freshly ground pepper
50 grams firm feta, crumbled
¼ cup mint leaves
METHOD
Put the olive oil, onion, spices and the garlic in a saucepan with a good pinch of salt. Cook for 1 minute then add the water. Cover and cook until the onion is tender. Stir in the pomegranate molasses and beetroot and season. Cool.
To serve: Place the salsa on a serving plate and top with the feta and mint. Makes about 2 cups
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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.