Serves: 6
INGREDIENTS
250 grams raw asparagus, ends trimmed
1 fennel bulb, trimmed
4 radishes, thinly sliced
500 gram bag frozen broad beans
100 grams snow peas
1 small head cos lettuce,
finely shredded mint leaves, finely shredded
Dressing
4 tablespoons walnut or hazelnut oil
2 teaspoons white wine vinegar
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Finely slice the raw asparagus, fennel and the radishes.
Cook the broad beans in boiling salted water until just tender. Drain and cool under cold water then peel off the skins. Blanch the snow peas, drain and refresh. Cut on the diagonal into thin strips.
Dressing: Combine the dressing ingredients in a small bowl and whisk until well blended. Season.
To serve: Put all the salad ingredients in a large bowl. Pour over the dressing and toss gently to coat evenly. Pile on a platter and serve immediately.
Menu: Serve with Baked Salmon with Preserved Lemon Dressing and Little Lime Meringue Tarts to finish.
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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.