I've had a couple more Ottolenghi moments recently. The above was a starter from his new book, Plenty. It consists of slices of butternut squash, covered with olive oil, cardamom and allspice and roasted until soft, and then sprinkled with lime juice, lime slices, and a lime, tahini and yoghurt dressing. Sounds a bizarre combination, but it does work, and is indeed a very refreshing way to start a meal, as Yotam himself remarks.Another effort was the following Moroccan carrot salad:
To be honest, I wasn't a fan, but this is more down to my own silly mistakes - I undercooked the carrots, used an entire teaspoon of ground cloves when the recipe stated an eighth (I accidentally tipped the box and it all fell out into the pan), which gave it a horribly medicinal taste, and although I only used two crushed garlic cloves where he suggests three, the whole thing tasted horribly of overpowering, bitter, raw garlic. I don't like raw garlic in dishes...should probably have remembered this and cooked it first. It was OK, though, with some coriander and feta cheese...but I am glad I made it just for myself and not for guests! To be fair, I was trying to juggle this and baking two different types of biscuit at the same time, which probably meant I didn't give it the loving care it deserved.