Serve this creamy Mediterranean inspired dip with the ruby red seeds from a fresh pomegranate, when in season. Spiking the yoghurt with a little honey and mustard creates a fresh tangy flavour.
INGREDIENTS
100 grams soft feta, crumbled
½ cup thick plain yoghurt
1 clove garlic, crushed
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon runny honey
sea salt and freshly ground pepper
To garnish
seeds from a fresh pomegranate
olive oil
METHOD
Put all the ingredients in a food processor, season lightly with salt and pepper and process until smooth.
To serve: Transfer to a serving dish and drizzle with a little olive oil and the pomegranate seeds. Makes about 1 cup
Cook’s tip: If pomegranate seeds are not available top the dip with a combination of chopped mint and toasted walnuts.
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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.