Creamy ricotta and salty feta make a light dip that’s perfect topped with a good drizzle of honey and rich toasted walnuts.
INGREDIENTS
1 cup ricotta (200 grams)
80 grams soft feta cheese, crumbled
3 tablespoons thick plain yoghurt
1 clove garlic, crushed
2 tablespoons olive oil
sea salt and freshly
ground pepper
To finish
2 tablespoons chopped roasted walnuts or hazelnuts
2 tablespoons honey
METHOD
Put the ricotta, feta, yoghurt, garlic and oil in a food processor and blend until smooth. Season lightly.
To finish: Spread onto a serving plate and make swirls with the back of a spoon. Top with the walnuts then drizzle with the honey and finish with a grind of pepper. Makes about 1½ 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.