Several years ago, my Mom gifted me a divine cookbook by an amazing chef, Yotam Ottolenghi. With Middle Eastern roots, Ottolenghi owns several London restaurants and has authored a slew of cookbooks brimming with recipes full of vibrant, bold, flavors.
‘Modern Middle Eastern’ is how I would describe his work, some recipes are classic old school, but most are a delightful fusion of Middle Eastern flavors with a modern take. I would say his work has probably been the most influential to my style of cooking, healthy, with interesting colors and flavors, thanks Mom!
This recipe is created from scratch in the style of Ottolenghi, roasting the grapes coaxes out a rich flavor perfectly accompanied by the butternut and red onion with a finish of Za’Atar seasoning.
Grapes are loaded with the phytonutrient resveratrol, butternut squash with vitamin A and carotenoids, and red onion with anti-inflammatory quercetin, a delicious health boost on a plate!
The Buttermilk dressing uses both buttermilk and sour cream in the video, though I did remake this with full fat buttermilk only and it was quite delicious. Use any variety of herbs you like, the more the better as these pack a health punch, particularly basil which can assist to fight infections and boost immunity.
This salad is divine served with Turmeric Buttermilk Brined Grilled Chicken.
Plenty of antioxidant rich foods here to keep you healthy in the lock-down, ‘Healing Never Tasted So Good’!Print