Name: Jerusalem artichokes with manouri and basil oil
Yield: Serves 4
Ingredients: salt and black pepper; 1 red or white endive (red or white chicory), separated into leaves; 4 thyme sprigs; about 120 ml olive oil; 3 tbsp water; juice of 2 small lemons; 500 g Jerusalem artichokes; 400 g manouri cheese (or halloumi), cut into 1cm thick slices; 400 g cherry tomatoes; 140 ml olive oil; 1 garlic clove, peeled; 50 g basil (leaves and stalks); 20 g flat-leaf parsley (leaves and stalks)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Plenty

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.

Ingredients

500 g Jerusalem artichokes
juice of 2 small lemons
4

Method

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

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Ingredients

Method

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