Serves: 4
INGREDIENTS
4 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon Dijon mustard
2 tablespoons lemon juice or white wine vinegar
sea salt and freshly ground pepper
250 grams button mushrooms
2 spring onions, thinly sliced
2 handfuls baby spinach
METHOD
Whisk the olive oil, garlic, mustard and lemon juice in a large bowl. Season. Wipe the mushrooms clean with damp paper towels and trim the stems.
Thinly slice the mushrooms and toss gently with the dressing. Leave for 5 minutes then fold in the spring onions and spinach.
Transfer the salad to a platter.
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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.