Roasted cauliflower and potato warm salad

Another recipe riffing on Jerusalem, I’m afraid. Near the beginning of the book, there’s a roasted cauliflower salad with handfuls of herbs and hazelnuts. It looks great, but I’m no huge fan of hazelnuts, and wanted something rather more substantial. So I dicked about with it:

Roasted cauliflower and potato salad

This eats well enough either partly cooled after roasting or chilled later, and if you want to give it a kick, you can toss some harissa through it. It would also take chorizo if you felt meat was required.

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Turkey and courgette meatballs with spinach and feta salad

Last week I made the turkey and courgette meatballs from Jerusalem. They were not an unqualified success. Partly this is my fault – I forgot the spring onions, and still couldn’t find sumac, so abandoned the sauce. Both would definitely have helped matters.

But, well, turkey is bullshit, isn’t it?

Turkey and courgette meatballs with spinach and pine nut warm salad
Turkey and courgette meatballs with spinach and pine nut warm salad

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Orecchiette with feta, spinach, and courgettes

Some time ago  at Restaurant22, I had a rather excellent dish of gnocchi with feta, wilted bitter leaves, and various kind of bean. My suspicion is that copying it would be harder than it sounds, but yesterday I was in the mood for similar flavours.

A quick Google yields a number of extemporizations around the theme of orecchiette with feta. There are recipes that simply add rocket, or spinach, there were those with roasted peppers, and a couple with shrimp or chicken. It seems to be some kind of combinatorial matrix: pick a leaf, pick a main vegetable, pick an optional supporting veg. There’s nothing wrong with that, it’s what Silver Spoon makes most of Italian cooking feel like.

So I chose courgettes. Because I love them, and I am sceptical of shrimp.