Jerusalem Artichokes with Halloumi and Basil Oil

A beautiful dish from Ottolenghi – one that takes time to produce a marvellous dish

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Pottering in the kitchen today, I had a little more time so brought together Ottolenghi’s Jerusalem Artichoke recipe from his book Plenty. Simple to make, it takes just a little time as you need to roast the artichokes, make the charred tomatoes, blend up the basil oil and grill the halloumi. It appears a random combination of ingredients, but it is not so. A perfect combo of bitter, sour, sweet, crispy, crunchy, soft and creamy.

Sometimes bitter greens are not available, so I substitute nasturtium leaves which are always plentiful here. And some rocket leaves.

Are you after other Jerusalem Artichoke recipes? Try Jerusalem Artichoke and Cumin Salad. We have some others  planned, so check back here later for updates.

Or some Halloumi dishes? Try Halloumi and Orange Salad, Halloumi Pizza and Halloumi and Watermelon Salad.

Browse all of our Halloumi recipes, our Tomato recipes, and our Jerusalem Artichoke dishes. Explore all of 0ur Ottolenghi recipes. Or browse our Late Autumn dishes.

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Jerusalem Artichoke and Cumin Salad

A salad for Summer or Winter

A gorgeous, unusual crunchy salad for winter or summer. Jerusalem artichokes have a bad wrap and don’t appear as often as they might on the kitchen table. This is an easy salad – peel and grate the artichokes, mix with dressing and serve.

Are you looking for other Jerusalem Artichoke recipes? Try Jerusalem Artichokes with Halloumi and Basil Oil.

Try these other Salad recipes too: Fennel Salad with Orange Vinaigrette, Spinach Stem Salad with Pine Nuts and Sweet Raisins, and Vermicelli and Green Mango Salad.

Browse all of our Jerusalem Artichoke dishes and all of our Salad recipes. And check out our collection of easy Late Winter recipes.

Continue reading “Jerusalem Artichoke and Cumin Salad”