A mandolin makes quick work of thinly slicing and julienning vegetables.
Serves: 4-6
INGREDIENTS
2 large carrots
3 zucchini
2 medium tender inner celery stalks
Dressing
2 tablespoons pesto
3 tablespoons olive oil
1 tablespoon lemon juice or white wine vinegar
sea salt and freshly ground pepper
METHOD
Serve with Beef and Yellow Split Pea Salad with Pumpkin Seed Dressing.
Dressing: Whisk everything in a large bowl and season.
Cut the carrots and zucchini into even lengths and then slice thinly lengthwise. Stack the slices up and cut on the diagonal into fine ribbons. Slice the celery thinly. Add the vegetables to the dressing and toss to combine. Transfer to a shallow serving bowl.
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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.