Chunky courgette & tomato salad from Jerusalem (page 84) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • AmomentOfMusic on July 29, 2025

    I'm often skeptical of recipes with roast tomatoes but this one won me over. Wonderful refreshing flavour and surprisingly filling served with pita bread. I liked that the zucchini was charred and fully cooked, but still retained its shape. I put them in for an extra five minutes while I charred the tomatoes and they came out perfect for me. I only made one notable change, subbing a mix of pomegranate molasses and maple syrup for the date syrup, which I thought worked well. Asides from that, I used just a regular cast iron pan instead of grill pan which I then popped into the oven with the tomatoes still in it. This ended up being a good decision as it helped contained the copious liquid they released. The zucchini was in a seperate roasting tin, which prevented them from getting soggy. Finally, I briefly roasted the walnuts in the same time as the zucchini while the vegetables drained. Would definitely recommend!

  • Nancarrow on April 02, 2021

    Also great with roasted almonds instead of the walnuts

  • zorra on July 05, 2015

    Have a feeling you could stop at any point with this recipe & it would still be a welcome new way with zucchini. Omitted some ingredients due to lack or laziness. But the crunchy combination of grilled squash & tomatoes with garlicky yogurt was delicious. Even the leftovers were good cold.

  • mondraussie on July 05, 2015

    Also used golden syrup to good result. Loved the flavours in this.

  • westminstr on July 31, 2013

    Sadly, this one just didn't do it for us. Part of the problem was with my zucchini (lots of seeds), but we just didn't love the flavors of this dish. The walnuts, mint, sweet yogurt -- it just didn't all come together for us in a good way. My first recipe from the book that I definitely would not repeat.

  • lilham on June 29, 2013

    Delicious. I used golden syrup instead of date syrup. The yoghurt dressing is slightly sweet, which tastes a lot like yoghurt with thai sweet chilli sauce. I found walnuts bitter and will use less than suggested next time. I served this with fish finger baguettes for a lazy summer lunch.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.