I just received the fantastic Jerusalem cookbook in the mail from The Book Depository. I'd read lots of good reviews and seen a copy over Christmas. This continues to expand my interest in Middle Eastern and Mediterranean food. First up there are lots of wonderful salad and vegetable dishes. Although some of them would cause allergy problems in our household, thereare still plenty of great combinations of both common and unusual foods. eg. roasted sweet potatoes and fresh figs, fattoush, baby spinach sald with dates and almonds, roast butternut squash + red onion + tahini + za'atar, fava bean kuku, pureed beets with yoghurt and za'atar, chermoula eggplant with bulgur and yoghurt (as an aside we've just started making our own yoghurt). Also a number of stuffed vegetable recipes (some with meat). Not surprisingly, the meat recipes feature poultry and lamb...
So last night I christened the book with this meal.
The rolled kangaroo roast was store bought. Nicely herbed. The couscous had dried cranberries and balsamic onion folded through it (don't stir or the vinegar makes the couscous go a horrible brown). And the following salad from the book.
Spicy beet, leek and walnut salad
600g beetroot baked in foil, peeled and cut into wedges
Leeks cut into 10 cm lenghts, gently simmered for 10 mins then cut into long strips.
Mix together the following:
1 cup chopped walmuts
4 cloves garlic, chopped
1/4 tsp chilli flakes (I forgot...)
1/4 cup cider vinegar
2 tbsp tamarind water
1/2 tsp walnut oil
2 1/2 tsp peanut oil (due to allergies here I used olive oil for both)
1 tsp salt
Toss beets and leeks separately in dressing and some chopped coriander leaves. Serve on rocket (I used baby spinach leaves).
Option: add pomegranate seeds. We didn't have any. I could have drizzled some pomegranate syrup, I suppose.
Great and simple salad.