Grilled courgette, hazelnuts and parmesan salad

Ottolenghi inspired dish.

Ingredients:

1 or 2 courgettes, sliced on angle
a handful of toasted hazelnuts
parmesan shavings
some rocket

For the dressing :

2 tablespoons extra virgin olive oil
1 teaspoon pomegranate molasses
1 tablespoon balsamic vinegar
salt and pepper

Grill the courgettes for 3-4 minutes, then drizzle them with balsamic vinegar while hot. Some finely minced garlic is a nice addition. Let them rest while you arrange the rest of the ingredients on the plate and shake the dressing in a jar.

Enjoy!

Fattoush with grilled aubergines and toasted hazelnuts

Amazing mix of textures and a nice contrast between sourness and sweetness.


Ingredients
(serves 2 persons)

1 aubergine
1 pita toasted and crumbled ( the original recipe calls for fried pita, but I made the lighter version)
half a pomegranate
6-8 cherry tomatoes
1 red bell pepper
1 carrot
a handful of toasted hazelnuts
escarole  or any other type of crunchy leaf
Dressing :
minced garlic  - a quarter of a clove
lemon juice  from 1 lemon
olive oil

sumac and dry mint

How it`s made

1. Cut the aubergine in fine stripes. Grill them over high heat and leave them to cool. Add a splash of balsamic vinegar and some minced garlic. Toss everything.
2. Place the rest of the ingredients in a bowl.
3. Just before serving prepare the dressing by shaking the olive oil, lemon juice and garlic in a small jar with a lid. Pour the dressing and sprinkle generously with sumac and mint.