Turkish Salad with Dates and Goat Cheese

turkish 3

One of my favorite cookbooks these days is the book “Plenty”by Yotam Ottolenghi. It has incredible, creative and unusual vegetarian recipes with a middle Eastern touch. I tried most of them and every single one has worked and tasted great. In general, the recipes are not hard, but a bit time consuming, because he is working with lots of different spices and fresh herbs, which often takes more time to prepare. This is a book that will definitely spice up your day and with every recipe you want to try the next one!

I made this Turkish Salad the other day and it was delicious. It is a wonderful combination of flavors. Highly recommended.

The recipe calls for Turkish sheep’s cheese, but since it is a bit hard to find here :), I just substituted it through soft goat cheese, which worked just fine.

For 4 people:

1 1/2 tablespoons of whole almonds (skin on)
6 large Medjool dates
2 1/2 cups of arugula
4 to 5 oz of soft goat cheese
a few leaves of dill
3/4 cup of mixed purple ands green basil leaves and red chard leaves
3 tablespoons of olive oil
1 1/2 tablespoon of pomegranate molasses
salt and pepper

Dry roast the almonds at medium heat in a skillet until they are brown.

Halve the dates lengthwise and remove and discard the pit. Cut each in half into four to six long slices.

Spread the arugula over the bottom of each serving dish. On top, build up dates, cheese, dill, basil and red chard, making sure you can clearly see all four elements.

Mix together well the olive oil, pomegranate molasses and some salt and pepper, and drizzle over the salad. Roughly chop up the almonds and sprinkle on top and serve.

turskish salad 2

turkish salad 1

Advertisements

Gluten-free Crustinis with Goat Cheese, Olives and Peppers

olives and crustinins

This is the most simple, healthy and delicious little Hors d’Hoeuvre you can literally put together in ten minutes. I just made these last week, and after everybody left, I ate the entire rest of them myself…

Ingredients:

Udi’s gluten-free bread
Olive oil
Goat cheese
Kalamata olives
Red peppers
Fresh basil leaves
Golden cherry tomatoes (cut some in half, leave some whole)
Fig & apricot jam

Wash the basil leaves and dry. Wash the red peppers, cut them in half, take the seeds out and cut in thin stripes. Drain the Kalamata olives. Wash the golden cherry tomatoes.

Toast the bread slices in the toaster. Brush with olive oil.

Cut them in quarters and spread the goat cheese on the crustinis. Then decorate them as you like with an olive, a dollop of the fig jam, a stripe of red pepper, or halve of a golden tomato.

crustini tray square

If you like, serve on a separate tray olives, tomatoes, basil leaves and fig jam. This way people can add to what they took and it looks nice.

olive tray