Has anyone read the recent article “Yotam Ottolenghi's A to Z of summer veg, with recipes to match” in the Guardian? It is a very inspiring one, yet not all recipes are fully vegetarian.
I adore Ottolenghi's vegetarian recipes anyway, and now I found a new favourite among his creations. This recipe in the section W is for watercress instantly caught my eye, and I tried to cook it. The recipe is for a great salad: Roasted courgette with watercress, pistachios and parmesan (vegetarian pasta cheese in my version). I think that the spicy watercress is a really good combination with the mild courgette, and lemon goes with both. The vibrant pesto style watercress paste is also gorgeous. I can see myself eating it with pasta or new potatoes as well.
Here you can read my version of the recipe, although it's quite close to Ottolenghi's. I used baby courgettes as I could get some local ones and they look so cute.
400 g baby courgettes
75 ml olive oil
½ tsp sea salt
½ tsp ground black pepper
100 g watercress
1 garlic clove
1 tbsp grated lemon zest
50 g pistachios
50 g vegetarian pasta cheese
2 tsp lemon juice
Cut the baby courgettes into halves and place them on a roasting tin. Sprinkle two tablespoons of olive oil, salt and pepper on the top and shake lightly. Bake at 220C for about 15-20 minutes so that the courgettes have roasted flavour and brown roasting marks, but still have a certain bite to them. Turn them occasionally during the roasting and allow them cool afterwards.
Purée the rest of the olive oil with the garlic, lemon zest and 2/3 of the watercress into a smooth paste and pour it on the cooled courgettes.
Chop the pistachios roughly and roast them in the oven.
Combine all ingredients and add the rest of the watercress to the salad.
Make shavings of vegetarian pasta cheese and squeeze the lemon juice on the top.
The salad is now ready to be served.