This time I have tried to cook up a storm for all of you who feel adventurous and haven’t got the Ottolenghi experience just around the corner. I have prepared a quick and easy, turned out fantastic sallad, from the cook book Plenty (2010), which I recommend. The recipes are based on the vegetarian column from the Guardian‘s Weekend magazine back in 2006. This particular dish I have chosen works wonders (even in dorm kitchens, yikes) both as a dish of its own and with for instance grilled chicken on the side. I bet it works great to mix it in the sallad as well.
You will need:
250 g pasta, sunflower or corn oil, 3 courgettes, 1 ½ tbsp. red wine vinegar, 50 g basil(fresh), 15 g parsley (fresh), 75 g olive oil, 100 g small (frozen ok) soya beans, zest of 1 lemon, 200 g mozzarella cheese, small capers, salt and pepper.
This is how we do it:
Pasta and fried courgette sallad (serves 4)
3 courgettes, thicker slices – fry in oil (sunflower or corn) until golden, let drain, soak in 1 ½ tbsp. red wine vinegar.
Cook (250 g) pasta al dente, rinse in cold water when done.
25 g basil leaves+ 15 g parsley + 75 ml olive oil = mix in a blender
put pasta, the courgettes, the green sauce, 100 g frozen small soya beans (edamame), grated zest of a lemon, 1 ½ tbsp small capers, basil leaves and 200 g mozzarella in chunky pieces, stir. Season with salt and pepper according to taste.
Party mood? White wine. Party mood but driving/having an upcoming creative Sunday: Perrier or some bubbly sparkling water is just as great! Itadakimasu…
Wish you all a great weekend and happy cooking!