Pomegranate and Mint Dressing
Use this dressing with butterflied and barbecued leg of lamb, tomato salads, roasted peppers or over grilled eggplant.
3 tablespoons pomegranate molasses
1 tablespoon lemon juice
1 clove garlic, crushed
ΒΌ teaspoon sugar
4 tablespoons olive oil
2 tablespoons mint, chopped
sea salt and freshly ground pepper
Whisk the pomegranate molasses, lemon juice, garlic, sugar and the olive oil together. Add the mint and season well.
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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.