Serves: 6
INGREDIENTS
1 bunch watercress, leaves picked
2 witlof, leaves separated
1 pear, firm but ripe
Honeyed walnuts
¼ cup honey
1 tablespoon soy sauce
pinch cayenne pepper - optional
1 cup walnut halves
½ teaspoon sea salt
Dressing
3 tablespoons walnut or extra virgin olive oil
1 clove garlic, crushed
2 teaspoons grain mustard
2 teaspoons runny honey
2 tablespoons lemon juice
sea salt and freshly ground pepper
METHOD
Preheat the oven to 160°C.
Walnuts: Warm the honey then stir in the soy, cayenne and the walnuts. Spread the mixture out on a lined baking tray. Cook for 15-20 minutes, turning the nuts every 5 minutes, until they are golden and the honey has formed a thick glaze over the walnuts. Remove from the oven and separate the nuts while hot, otherwise they will stick together on cooling. Sprinkle with the salt and leave to cool and harden.
Dressing: Whisk everything together and season with salt and pepper.
To serve: Cut the pear in half and scoop out the core. Slice thinly and toss with half the dressing. Put the salad leaves in a bowl and toss with just enough dressing to lightly coat the leaves. Transfer to a serving bowl and scatter the pears and walnuts over the top. Serve immediately.
Cooks tip: The pear can be substituted with a crisp apple or a nashi pear.
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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.