This is a recipe from Yotam Ottolenghi’s cookbook Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi. What can I say about this book? That it is amazing is still not enough. I tried quite a few recipes already, as I did from Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi as well, all perfect.
I made this salad a few weeks ago already. I had a friend coming for lunch and I know how much she loves pomelo. So I thought this to be the perfect occasion to try this recipe. Better for her than for my husband, he’s not always enchanted by such exotic combinations. I had some goose liver in the freezer and we ate that fried alongside the salad (liver is also something I only cook when eating with some of my friends, my husband cannot even smell it!). It was a great combination. We both loved it and we finished this for 4 people intended salad almost entirely on our own (I had a little bit left for next day’s lunch and it still tasted good).
So, what can I say, if you enjoy eating vegetarian food, than you just have to get this book and the first Plenty as well. I have quite a lot of cookbooks, many of them vegetarian, but there is not one that can even remotely compare with Ottolenghi’s books. I am a fan, in case you didn’t notice.
And I just realised now that the ingredient quantities in the book are in grams and cups as well. Yuuuuuuuuuuuuuppppppeeeeeeee!!!!!!!! For once I don’t have to bother with converting.
And just a few more words about the sugar syrup used to marinade the pomelo pieces. As there was some of it left, I followed Ottolenghi’s advice and used it in a fruit salad. It was the best fruit salad I have ever made! This Winter Fruit Salad with Papaya, Persimmon, Grapes and Mandarins will be the subject of my next post.
- 100 g/ ½ cup sugar
- 2 cinnamon sticks
- 5 star anise pods
- 3 tablespoons lemon juice
- 1 pomelo
- 750 g/1.7 lb brussels sprouts
- 250 g/ 9 oz shallots
- 5 tablespoons olive oil (I only used 3, I am not so liberal with oil as Ottolenghi is)
- cilantro leaves (I only had parsley, coriander is too exotic for our area)
- salt and pepper
- Bring the sugar, 100 ml water, cinnamon and star anise to a simmer and cook for 1 minute, until the sugar dissolves. Remove from the heat and add 1 tablespoon lemon juice.
- Peel the pomelo and remove the membrane covering the flesh as well. You need 300 g/2 cups bite-sized pieces of pomelo flesh, that was about ½ pomelo in my case. Remove all the white membrane very carefully, you won't like the bitter taste of it. Pour the syrup over the pomelo and leave to marinade for 1 hour or so.
- Preheat the oven to 220 degrees Celsius/ 425 degrees Fahrenheit.
- Clean and trim the brussels sprouts, you should have about 600 g/ 1 ½ lb in the end. Peel the shallots.
- Bring salted water to a boil and blanch the sprouts and the shallots for 2 minutes. Drain, refresh with cold water and pat them dry. Halve and place everything on a baking tray laid with parchment paper. Add 3 tablespoons olive oil, salt and pepper and the vegetables with your hands. Roast for about 20 minutes until golden brown but still retaining a bite. Let cool.
- Drain the pomelo, reserving the marinade juices and remove the cinnamon and star anise. Place the vegetables and the pomelo in a large bowl, add the rest of the lemon juice and olive oil and about 2 tablespoons of the sugar syrup. Adjust the taste with salt, pepper and maybe a little bit more of the marinade.