Jerusalem artichokes with manouri and basil oil

Preparation info
  • Serves


    • Difficulty


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By Yotam Ottolenghi

Published 2010

  • About

Here’s a complex salad that makes a whole satisfying meal on its own. In its centre there is manouri, a rich Greek ewe’s cheese that I use often. Now, finally, I’ve spotted it in a few shops in London. If you can’t get it, use halloumi or another softish, young ewe’s cheese.


  • 500 g Jerusalem artichokes
  • juice of 2 small lemons
  • 4


Preheat the oven to 220°C/Gas Mark 7. Start with the artichokes. Squeeze the juice of one lemon into a medium bowl and add about 500ml of water. Peel the artichokes with a vegetable peeler, slice them lengthways 1