Beetroot recipes

Smoked kippers in lemon butter with beetroot and softboiled eggs

10 minutes

Mediterranean

Peppered mackerel on cauliflower purée with chickpeas, olives and feta

25 minutes

Beef recipes

Roast artichokes with Korean Bolognese

1 hour

Mediterranean

Steamed artichokes with onion cream sauce

50 minutes

Queso dip with chorizo cooked in adobo sauce

20 minutes

Baked honey ricotta with golden kiwis

15 minutes

Vegetarian recipes

Roast artichokes with truffle butter

30 minutes

Sole with burnt butter, nori and fried capers

15 minutes

Broccoli recipes

Purple sprouting broccoli with skordalia

45 minutes

NOPI: The

Red quinoa and watercress salad

11 minutes

Red quinoa and watercress salad

By Yotam Ottolenghi

Serves 4

Difficulty Easy

Prep Time 55 minutes

Cooking Time 11 minutes

Ingredients

5 small shallots, sliced into 1 cm-thick rings
Sea salt and freshly ground black pepper, to taste
½ t caster sugar
1 T sumac
3 T red wine vinegar
200 g red quinoa 200 g, rinsed
2 T lemon juice
1 T Dijon mustard
2 T olive oil
150 g young watercress leaves, tough stalks removed

Method

Place the shallots into a small bowl with 1 t salt. Mix well and set aside for 5 minutes before adding the sugar, sumac and vinegar. Mix again and set aside for another 30 minutes.

Bring a small pan of water to the boil and add the quinoa. Return to the boil, then cook for 11 minutes. Drain, refresh well under cold water and set aside until completely dry.

To make the dressing, place the lemon juice and mustard in a bowl with 1 t salt and a good grind of black pepper. Mix continually as you slowly add the olive oil.

Strain the shallots and put them into a large mixing bowl, along with 1 T pickling liquid. Add the quinoa and watercress and pour over the dressing. Combine everything gently and serve.

Cook's note: “This first accompanied a potted crab dish served at NOPI, dotted with quails’ eggs. The sharp flavours of the salad work well with most fish and seafood – potted or otherwise – or alongside grilled meat. It’s also punchy enough to be a stand-alone starter to a meal. If you can find it, black quinoa also looks great here, either by itself or in combination with the red. The black variety needs a bit more cooking than the red – an extra 5 minutes – so get it going in the pan beforehand if you are using both. The more widely available white quinoa (which needs a couple of minutes less cooking than the red) is also an option.”

This recipe appears in NOPI: THE COOKBOOK by Yotam Ottolenghi and Ramael Scully. Food photography copyright Jonathan Lovekin 2015. Reproduced with permission from Ebury Press.

WIN A COPY OF NOPI WORTH R570! Click here to enter now.

Spinach lasagne

Air-fryer nachos

Home-made chips

Smoked kippers in lemon butter with beetroot and softboiled eggs

Peppered mackerel on cauliflower purée with chickpeas, olives and feta

Roast artichokes with Korean Bolognese

Steamed artichokes with onion cream sauce

Queso dip with chorizo cooked in adobo sauce

Adobo sauce

Baked honey ricotta with golden kiwis

Roast artichokes with truffle butter

Guacamole and adobo sauce

Sole with burnt butter, nori and fried capers

Purple sprouting broccoli with skordalia

Red quinoa and watercress salad

Red quinoa and watercress salad

Ingredients

Method