Ottolenghi Fried Beans With Sorrel, Feta and Sumac - Dinner Review

Have I mentioned before what a fan I am of Yotam Ottolenghi?  His recipes are just that bit different from anything I could walk in and order in any restaurant round here, and I love the combinations of new and exciting ingredients I often find myself using, so when I saw this recipe on David Lebovitz's blog, I knew I wanted to give it a go:

Source: davidlebovitz.com via Katy on Pinterest

And here's what I made:

The Verdict:

Taste/Texture:

I've never tried sumac before, but it was exactly as it said on the tin (well, plastic tub) tangy and full of flavour.  Unfortunately sorrel was out of my reach, so I substituted with spinach, but it seemed to work well, as it tasted great!

Substitutions:

As above, I used spinach instead of sorrel, and I halved the amount of butter/oil, using I Can't Believe It's Not Butter.  I used 1 tin of butter beans and 1 of flageolet beans rather than the same quantity of dried beans (I'm sure I'll get strung up at dawn by a foodie for that, but I just don't have time on weeknights to do the whole dried bean thing)  I also used a bit less feta, since I happened to have 4oz leftover from breakfasts this week, and used reduced fat rather than full fat.  The herb I added was flat leaf parsley.

Ease Of Preparation:

This isn't difficult to prepare, but it does take a wee while.  I was a little impatient waiting for it to cool before adding the lemon juice and sumac and digging on in!

Amount Made:

This was comfortably enough for 2 main meals, but would go a lot further as a side dish if you were that way inclined.

Final Verdict:

Fabulous flavour, definitely on the 'to make' list again!