This year I made four “salad” type dishes. I planned to make three, but while I was cooking on Sunday morning I realized the recipes were for four people, and we had five adults plus two hungry kids. But the potato drawer was full of sweet potatoes, so I sliced those into thick wedges, tossed with cornflour, cumin, chili flakes and sea salt and roasted them for a filling side dish (inspired by The FauxMartha‘s sweet potato fries recipe).
Time was involved, yes, but this is a meal we eat once a year. The time is worth it, and honestly, I had so much fun in the kitchen getting lost in my work. Now, on to the salads. All of the recipes are from Ottolenghi: The Cookbook. Do yourself a favour and get this book. One day I’ll get out of the salad section, but for now, I can’t help myself. I am not a salad person. I laugh in the face of people who think salads are a meal. And yet. This cookbook. These salads. Fresh, tasty, punchy, at once crunchy and then it’s smooth. Almost all of the ingredients are simple and easy to find, and when it’s not easy to find, I leave it out, and the dish still tastes great.
I know I can get into trouble for using the word easy, but these salads are easy. There is very little food preparation involved, most of the work happens in the oven or in the jar you’re shaking that’s full of tart dressing. Trust me on this. If I’m an expert on anything food related, I’m an expert at knowing what will make for awesome results with as little work as possible.
Roasted Aubergine with Saffron Yoghurt
from Ottolenghi: The Cookbook, p. 29
The most important part of this recipe to me is to make sure you roast the aubergines until they are a beautiful golden brown colour. At this stage, they are soft while the outside is caramelised slightly and a tiny bit crisp. Honestly, I don’t think the dressing is necessary – it is lovely, but if you want to keep it lighter, skip the dressing. I didn’t have any saffron, so I substituted turmeric to get a yellow colour.
3 medium aubergines, cut into 3 cm circles
2 TBSP toasted pine nuts
a handful of pomegranate seeds
20 basil leaves
coarse sea salt and black pepper
a small pinch of saffron threads (I dissolved several dashes of turmeric in 3 TBSP of hot water)
3 TBSP hot water
180g Greek yoghurt (I used Turkish)
1 garlic clove, crushed
21/2 TBSP lemon juice
3 TBSP olive oil
1. Preheat the oven to 220C/420F. Line a baking tray with baking paper (for easier clean up) and place the sliced aubergines on it. Brush with olive oil on both sides – don’t be tempted to skip one side, it really does make a difference to the taste and colour. Sprinkle with salt and pepper.
2. Roast for 20-35 minutes, but keep an eye on it depending on what kind of oven you have. For me the salad is made when the aubergines are roasted well but not too roasted, and it’s worth taking the time to check and re-check. Their done when it’s golden brown in colour. (Tip: You can roast these up to three days before hand and keep in the fridge and warm them up before serving.)
3. While the aubergines are roasting, make your dressing. I had Turkish yoghurt and no saffron threads, so I put 3 TBSP of hot water into a bowl and put several dashes of turmeric into it to dissolve and then mixed that into the yoghurt. I didn’t even check the amount of yoghurt I had, to be honest, I just eyeballed it based on the quantity of aubergines (and we still have a lot of dressing leftover).
4. Add the garlic, lemon juice, olive oil and salt to the yoghurt and stir to mix it all together. Taste and check if there’s enough salt and lemon juice. You should be able to taste the bite of the garlic and tartness of the lemon, my favourite part of the dressing.
5. To serve: arrange the warm, roasted aubergines on a platter, slices overlapping. Drizzle the dressing over and leave some on the side as well. Sprinkle over the pomegranate seeds and pine nuts. Be generous. I don’t follow the recommended quantities here – I really pour it on. Finally lay the basil on top.
Fennel and Feta with Pomegranate Seeds and Sumac
from Ottolenghi: The Cookbook, p. 17
This is another favourite salad in our home. We are fennel lovers cooked or raw, although there aren’t too many salads out there that can pull it off raw. Fennel has a distinct, licorish-y taste, it’s sharp and quite chewy if not sliced finely enough. I’m sure it’s not everyone’s favourite vegetable. But with the pomegranate and this sharp, sour dressing, the fennel sings, and tastes fantastic with roasted meats. I’ve made the salad with and without feta (because of lactose intolerant guests), and I don’t miss it, but I’m not a huge dairy person. The sumac adds a nice touch, but if you don’t have it, just leave it out.
2 medium fennel heads
11/2 TBSP olive oil
2 tsp sumac
juice of 1 lemon
4 TBSP tarragon leaves
2 TBSP roughly chopped flat leaf parsley
70 g Greek feta cheese, sliced
salt and pepper
1. Start by making the dressing. In a bowl mix the olive oil, lemon juice, tarragon and parsley leaves, sumac and a bit of salt and pepper. Set aside. I didn’t chop the tarragon leaves, by the way, just picked them and left them whole, so it’s almost like another tiny salad leaf in there as well (I made this the evening before and refrigerated it.)
2. Remove the leaves and green fronds from the fennel and set aside to garnish at the end. Cut off and discard the base then finely slice the fennel lengthwise. The cookbook suggests a mandolin, which I don’t have, so I just try to get each slice as thin as possible. Toss the fennel with the salad dressing, making sure that the dressing coats each slice.
3. De-seed the pomegranate. (This video from The FauxMartha is helpful.)
4. On a platter, layer the fennel then feta then pomegranate seeds and keep repeating until it’s finished. Garnish with fennel leaves, more pomegranate and a sprinkle of sumac and serve immediately.