Mediterranean Flavours Bento
Photography Josh Griggs.
Close your eyes and imagine you’re sitting at an Italian beachside café — you’ll be able to breathe your way through the rest of the day!
Serves: 2
INGREDIENTS
1 cup risoni or orzo pasta
200 grams cherry tomatoes, sliced
125 grams cherry bocconcini, drained
2 cups baby spinach
2 cups shredded cooked rotisserie chicken
50 grams sliced salami, chopped
¼ cup basil leaves
Classic Vinaigrette
3 tablespoons extra virgin olive oil
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 teaspoon caster sugar
1 small clove garlic, crushed
sea salt and ground pepper
METHOD
Cook the risoni according to the packet instructions then drain under cold water and leave to cool for 15 minutes.
Classic Vinaigrette
Put the ingredients in a small jar and shake to combine.
Toss the risoni, vinaigrette and remaining salad ingredients together. Serve any leftover tomatoes and bocconcini on the side.
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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.