Ottolenghi Lunch Box: Jerusalem artichokes with red onion, goats cheese and hazelnuts | London Ev
At home his cookbooks sit on my white kitchen counter top, dog-eared and splattered with cooking stains - signs of a well-used cookbook, much like a worn-out loved teddy bear. Yottam Ottolenghi's cookbooks and restaurants inspire a lot of my home cooking. Simple salads full of bold flavours. Using the right herbs and spices, at the right time to extract maximum flavour. Warm root vegetable pies. Braised fennel with caponata. A little crushed, toasted coriander on roasted carrots. The type of food that you cook for the people you love. Comforting food. Food that is made to be enjoyed. Before Ottolenghi I used to abandon salads in favour of much richer dishes. Through him I discovered the joy of vegetables such as cauliflower, spiky romanesco and one of my favourites; the nutty sweet tuber - Jerusalem artichokes. These gnarly roasted tubers work perfectly in this roasted salad inspired by Ottolenghi. Sitting alongside roasted red onions that take on a soothing honeyed sweetness. Finished with soft goat's cheese and hazelnuts. This is a lunch box dish you can be proud of. It also works well as a side dish with dinner - I always make plenty more, just in case.
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