Vegetables are experiencing a resurgence in our house, perhaps the time of year has something to do with it because of all the great fresh produce around. Another reason is another great book from Yotam Ottolenghi, author of our much loved Plenty. Jerusalem, unlike Plenty, isn’t JUST about vegetables so is perhaps a more complete cookbook of middle eastern inspired dishes. Ottolenghi really knows how to make vegetables the hero of a dish, not just an afterthought to have with your meat. Our entree was from another great cookbook; the recipe for Carrot and Coriander fritters with haloumi and sweet lemon dressing came from Vegetarian by Alice Hart and was motivated by a fritter obsession. These were a fine example of an easy to make fritter with heaps of flavour. You can even make the mixture ahead of time and it’ll actually make frying the fritters easier. My kind of recipe.
The salads from Jerusalem were the Spicy beetroot, leek and walnut salad and the Roasted cauliflower and hazelnut salad. The beetroot salad was unusual and a great mix of textures, the sweet and spicy balance was fantastic. The deceptively simple roasted cauliflower salad was also delicious, cauliflower isn’t my favourite vegetable but I’d obviously just never had it like this! Roasted simply in salt, pepper and olive oil the crispy golden bits added just the right amount of crunch. I couldn’t believe how much flavour was on my plate. We had these salads with a wonderful whole-roasted rainbow trout and it was a light, summery meal perfect for these warmer days we’ve been enjoying.