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:
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.
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.
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.