Jerusalem artichokes with manouri and basil oil from Plenty (page 24) by Yotam Ottolenghi

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Notes about this recipe

  • Margret on May 03, 2026

    Added cannellini beans instead of the fried cheese.

  • DePollepel on August 27, 2021

    fall side dish, or meal salad

  • Ganga108 on August 18, 2021

    Pottering in the kitchen, I had a little more time so brought together this recipe. Simple to make, it takes just a little time as you roast the artichokes, make the charred tomatoes, blend up the basil oil and grill the halloumi. It appears a random combination of ingredients, but it is not so. A perfect combo of bitter, sour, sweet, crispy, crunchy, soft and creamy. Sometimes bitter greens are not available, so I substitute nasturtium leaves which are always plentiful here. And some rocket leaves. Fantastic. I use Greek haloumi and grate a little lemon rind over final dish. Pesto can be used for the basil oil, but it is sharper and tangier.

  • oddkitchen on January 19, 2013

    Good, but not great. The 5 elements of the salad take multiple steps each to make; you will need about 2 hrs. from start to finish, and you'll produce a lot of dirty dishes along the way. I might make this again in a truncated form (roast tomatoes in oven alongside artichokes; simple vinaigrette; no endive; chop the sliced cheese into chunks before frying).

  • meggan on November 21, 2012

    This has been a hit in the past. Everyone loves fried cheese! I used haloumi.

  • amraub on January 29, 2012

    Makes a lot of oil. Substituted goat cheese for manouri.

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