Caper Salsa
Serves: 6
INGREDIENTS
3 spring onions, finely chopped
2 large tomatoes, seeds removed and diced
3 tablespoons small capers
2-3 tablespoons dill, chopped
2 tablespoons flat-leaf parsley, chopped
zest and juice of 1 lemon
2 tablespoons of olive oil
sea salt and freshly ground pepper
METHOD
Combine the spring onions, tomatoes, capers, herbs, lemon zest and juice. Mix together, add the olive oil, season to taste, and set aside until ready to use.
Capers – the pickled or salted flower bud of a small Mediterranean plant. Both types should be rinsed well under running water to remove excess salt. Salted capers can also be soaked in cold water before use
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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.