Ottolenghi's Tunisian salmon; my side salad
I love the flavour bombs of Ottolenghi's cooking. Say whatever you want about his extensive ingredient list – this is the kind of approach I grew up with, fed by mother, meticulous in all things and especially in cooking, who like Ottolenghi must have fragrance, spice, texture in a dish. I love his recipe for sea bream flash fried and then poached in a tangy, Tunisian concoction of red onions, red wine vinegar, harissa, honey, currants and rosewater. My mum, who lives in Sweden, experimented with salmon, and this is now how we always cook it – the slickness of the oily fish tempered by the sharpness of the sauce. Find the original recipe here.
As a side, you'll want couscous (try my pearl couscous with greens) or pilaf with something fresh on the side. Here's my suggestion:
Spinach, radish, apple and orange salad (serves 2ish)
- bowlful of spinach (regular or baby), washed
- 1-2 spring onions, finely sliced
- sliced radishes
- 1 orange
- 1 Granny Smith apple, sliced
- nigella seeds
- white wine vinegar, extra virgin olive oil
- Combine spinach, sliced radishes and apple.
- Slice orange in half, give a couple of good squeezes into the salad.
- Roughly tear out orange flesh and mix into salad
- Drizzle with a scant amount of white wine vinegar and a more generous glug of olive oil
- Sprinkle with nigella seeds and a nice salt, I like the smoke variety by Maldon.