Courgette and fennel with saffron crumbs from Plenty More (page 152) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.140 in the US edition.

  • Ganga108 on March 01, 2022

    Trust Ottolenghi to take grilled vegetables to the next level by adding “crumbs” or croutons that have been soaked in saffron water then fried with garlic. These are scattered over grilled vegetables for a salad that has visual impact and tastes delicious. The crumbs have many uses, so make them in bulk and use them often. The vegetables that Ottolenghi uses in this dish are zucchini and fennel, but don’t restrict yourself to this combination. Also, try scattering the crumbs over roasted vegetables too. And onto soups in place of croutons. My goodness, they are good.

  • Boffcat on July 04, 2021

    For me, the two components of this dish didn't really meld: the saffron crumbs were tasty, but didn't particularly make the vegetables sing. I also found the dressing for the vegetables a little flat, overly dominated by lemon.

  • anya_sf on May 29, 2017

    I only made half the crumbs, but it was plenty for 3 zucchini and 1 medium fennel bulb. The crumbs take some work, but they aren't difficult. They're flavorful, and a nice touch, but not totally necessary. I don't know if they were supposed to end up crispy/crunchy, but mine were still somewhat soft, but not unpleasantly so. The vegetables needed to be grilled in batches (mine took 5 batches), but that went fairly quickly, since they only cooked 1 minute per side. They were nicely crisp-tender. I loved that they could be made somewhat ahead. If you skip the saffron crumbs (or perhaps just use regular sauteed breadcrumbs), this side dish is very quick and easy to make.

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