Rocket and walnut sauce
INGREDIENTS
1 cup walnuts
2 cups firmly packed rocket leaves
1 cup firmly packed mint leaves
1 cup fresh, soft breadcrumbs
2 cloves garlic, crushed
zest and juice of 1 lemon
3⁄4 cup walnut or olive oil
sea salt and freshly ground black pepper
METHOD
Preheat the oven to 180°C. Toast the walnuts until golden and rub in a clean tea towel to remove any loose skin.
Place the rocket, mint, breadcrumbs, walnuts, garlic and lemon zest into a food processor. Blend to a smooth paste then drizzle in the lemon juice and walnut oil. Season to taste.
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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.