Healthy Burgers and Green Salad

Let’s try a straight-forward title – because these two dishes combined would make for quite the long title.

The Burgers – ‘Turkey & Courgette Burgers with Spring Onion & Cumin’ – and the Salad ‘Feta, Parsley & Barley Salad’ both come from Ottolenghi’s Jerusalem cookbook. Both were packed with flavour – if a little heavy on the raw garlic.

We chose this meal today out of necessity more than anything else. Many of the ingredients were in desperate need of cooking – or going in the bin. Especially the fresh herbs. There’s only so long you can keep cut coriander and parsley before if starts to yellow. I remember on Masterchef Australia a few years ago that George Calombaris swore that the only way to store herbs was rolled in kitchen towel – but this has never worked for me. If anyone has any great tips I’d love to know how to prolong their life.

The initial plan for today’s dinner was a Spicy Beetroot, Leek and Walnut Salad (with the Turkey burgers) but the beets needed 90 mins in the oven and we didn’t really want to wait that long to eat dinner, so we subbed in the Barley Salad instead. In hindsight, the beetroot would have been better – as the garlic and parsley did somewhat overpower the burgers. I love strong punchy flavours but Freya struggled. Fortunately we have enough for the same burgers tomorrow – this time with the beets – so we will see if the balance of flavour is better.

As much as lockdown is terrifying and frustrating, it has given me a new-found desire to cook again. It has made me plan meals better; portion control better; and it has also made me take more pride in my kitchen. I wash up as I go, have become more methodical, and leave the kitchen spotless after every meal. It is so much easier to cook in a tidy clean kitchen when you know where everything is, and what you have, and that you don’t need to clear up before you start the next meal!

Back to the food. There’s so much in these burgers; turkey, courgette, spring onions, coriander, mint, garlic, cumin and cayenne. It was hard to believe a single egg would bind it all together. But it did – sort of! You just chuck all this stuff together and fry them off in batches. I made half the burgers that were suggested – and will have the others tomorrow.

The accompanying dip is a triumph. One to keep for almost any other dish; sour cream, yoghurt, garlic, lemon (zest and juice), sumac and olive oil all mixed together and seasoned. I added some more of my preserved lemon salt for a bit more punch. This punchy yoghurty healthy sauce/dip really worked well with the burgers; I think it’d also work nicely with baked salmon, chicken and other lighter meats.

The salad was pretty simple too. Apart from the barley prep (boil it for 30 mins) everything else is raw. Marinate some feta in oil, za’atar, cumin and coriander seeds and then chop parsley, spring onions, cashews, green pepper and garlic. Throw it all together and serve with a squeeze of lemon and a little all-spice.

I definitely overdid the garlic in this. Or should I say – the garlic cloves were just massive – I should have used half as much as the hit from the parsley AND the garlic was a bit much for Freya.

This is a great healthy meal. Just go easy on the garlic!

Parsley and Barley Salad

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Cooking seems to have been put on the back-burner (pardon the pun) this week. We’ve just been so busy that eating seems to be the least of our worries. After this week things should settle down and I can get back to cooking properly again.

This very very simple salad is pretty much all I could manage on Friday after I had picked my daughter up from her ballet class, a mere 100 miles away from where I live! Another late dinner – it was definitely past 9pm by the time we ate this. Which isn’t good for you I know. Still it was quick and easy – you can make it in less than 30 minutes – easily!

This is another Yotam Ottolenghi recipe from Jerusalem. I seem to have messed up somewhere and not reviewed his book. I’ll do that soon – as there is so much in that book I want to make. I just don’t seem to be focused on much more than getting our boat relocated to Brentford this week – so my head is in the clouds.

All you do with this recipe is boil then simmer some pearl barley – and not much either – and while it is getting ‘al dente’ chop some parsley, green pepper and spring onion. You also toast some nuts (I overdid mine quite a bit – but it didn’t seem to matter).

Once the pearl barley is to your liking you drain it and let it cool – and then mix with all the other ingredients, some lemon juice, oil and then crumble in some feta.

This dish is so fresh and really delicious. And it keeps pretty well too.

I’ve made this before – as has Freya – and we both keep coming back to it – so it must be good.

It’s a shame the parsley from Natoora was so leggy. Much like the recent batch of spinach from them, the parsley was all stalks and little parsley – and the parsley itself was very papery. I wasn’t overly pleased – which is a shame because usually Natoora are my go-to vegetable and fruit supplier at Ocado.