Berber&Q: On Vegetables: Cookbook Giveaway

Enter our US/CA giveaway to win one of three copies of Berber&Q: On Vegetables: 100 Recipes for Grilling, Roasting, Smoking, Pickling and Slow-cooking Veg by Josh Katz.

Berber&Q: On Vegetables: 100 Recipes for Grilling, Roasting, Smoking, Pickling and Slow-cooking Veg (the follow up to 2018’s Berber&Q) by Josh Katz shares countless options to cook every type of veg, from a quick scorch in the pan and a flash of heat from the grill, to a low and slow roast, as well as methods for how to season and flavor using simple marinades, dustings of spice and deliciously sweet and sour dressings. The vibrancy (the photographs are stunning) of these dishes will inspire grillers to turn to vegetables and fruits when firing up the grill.

Taking inspiration from his travels, from London to North Africa and to the Middle East, Josh’s flavor combinations are unusual and create memorable dishes that everyone will enjoy. And with conventional cooking methods included for every dish, there is no reason not to try something new. Featuring over 100 recipes, there are endless possibilities for how to transform everyday vegetables into delicious, easy to prepare dishes that don’t compromise on flavor.

The publisher is sharing the following gorgeous cover recipe with our Members. Be sure to add this recipe to your bookshelf.

Grilled nectarines with jalapeño-mint pesto, stracciatella & macadamia
Add this recipe to your Bookshelf (click the blue +Bookshelf button)

The key to grilling fruit over a fire is to ensure you get your grill grate very hot. You want the nectarine to sear hard and fast, not to stew slowly, so that it chars on the outside but remains firm at its centre. Resist the urge to move the fruit too much. You want the fruit’s natural sugars to burn and for the fruit to effectively unstick itself when it’s ready.

If you can’t find stracciatella, simply substitute with burrata or mozzarella. The sourdough croutons are made using any leftover oil from Confit Garlic (see page 193), as it’s a great way to avoid any waste. You can use normal olive oil instead.

Jalapeño-mint pesto

  • 50g (1¾oz) jalapeño peppers, deseeded and chopped
  • 25g (1oz) mint leaves, chopped
  • 1 garlic clove, minced
  • 120ml (6fl oz) olive oil
  • Grated zest and juice of
  • 1 lemon
  • 30g (1oz) walnuts, toasted and coarsely chopped
  • Flaked sea salt and ground black pepper

Croutons

  • 80ml (2½fl oz) Confit Garlic oil (page 193), or use olive oil
  • 200g (7oz) crusty sourdough, ripped into 2.5cm (1in) pieces
  • 2 garlic cloves, skin-on and smashed

For the jalapeño-mint pesto

 In a small bowl, combine the jalapeños, mint, garlic, olive oil and lemon zest. Fold the walnuts through the mixture. Season with salt and pepper and set aside until needed. The pesto can be kept in an airtight container for up to 3 days, though the mint will discolour and darken slightly. Bring the pesto to room temperature and stir through the lemon juice just before serving.

For the croutons

Heat the oil in a frying pan over medium heat until shimmering, then throw in the bread, making sure not to overcrowd the pan.

Toss the bread in the oil and cook undisturbed for 2 minutes or so, then give the croutons a turn and continue to cook until golden brown on the outside but still slightly soft and chewy in the centre, tossing them in the pan regularly as they cook. Add the smashed garlic cloves to the pan a few minutes before the end and season with salt and pepper.

Transfer the croutons to a tray or plate lined with kitchen paper and set aside until needed. The croutons can be made several days in advance and kept in an airtight container, where they will last for up to a week.

For the grilled nectarines

Set a barbecue up for direct grilling, or alternatively heat a ridged cast-iron skillet pan over high heat until smoking hot.

Roll the nectarine quarters in the olive oil and season with salt and pepper. Grill the nectarines, turning once at a 45-degree angle to create a lovely crosshatch-char mark, and then turn each piece over and repeat on the reverse side.

 Place the watercress on a serving plate to act as a base and transfer the grilled nectarine pieces to sit atop, along with the stracciatella. Drizzle the plate liberally with the jalapeño-mint pesto, then garnish with the macadamia and the sourdough croutons. Finish with an optional drizzle of herb oil.

There are eight additional online recipes available to try now.

Special thanks to the publisher for providing three copies of this title in our promotion. Entry options include answering the following question in the comments section of this blog post.

Which recipe in the index would you like to try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on September 27th, 2022.

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90 Comments

  • chromiumman  on  July 18, 2022

    the grilled french string beans

  • LaurenE  on  July 18, 2022

    Spinach borani with fried chickpeas

  • Julia28  on  July 18, 2022

    Grilled asparagus with courgette tzatziki & chilli-fried lentils

  • lean1  on  July 18, 2022

    Winter Fattoush

  • mightymhk  on  July 18, 2022

    Cucumber salad with pomegranate and mint

  • ravensfan  on  July 18, 2022

    Market salad with feta & za’atar

  • dbielick  on  July 18, 2022

    Cauliflower shawarma kebab with rose harissa tahina, pickled red onions & pine nuts

  • miggsy  on  July 18, 2022

    Grapefruit, avocado & Gorgonzola salad with green beans, spinach & pecan

  • MaineDruid  on  July 18, 2022

    Wild mushroom kebab with porcini tahina & crispy shallots

  • Skorpyoh  on  July 19, 2022

    The galette of courgette with manouri sounds so good!

  • Beckyth  on  July 19, 2022

    Braised cannellini beans

  • hillsboroks  on  July 19, 2022

    Radish and black grape salad with herbs and soft cheese

  • hillsboroks  on  July 19, 2022

    Radish and black grape salad with soft herbs and pistachios

  • dataentrytard  on  July 20, 2022

    Burrata with Turkish figs, hazelnuts & honey

  • Shelley.b  on  July 20, 2022

    salt roasted potatoes

  • dfcsator  on  July 20, 2022

    Winter Fattoush

  • eliza  on  July 20, 2022

    Sweetcorn fritters with slow-roasted tomatoes & Persian lime yoghurt

  • averythingcooks  on  July 20, 2022

    Slow-roasted tomato and confit garlic flat bread with marjoram and chili oil….tied with Market salad with feta and za’atar 🙂

  • FattyNaddy  on  July 21, 2022

    Hasselback butternut squash with shallot confit & walnut tarator! 🙂

  • AIC  on  July 21, 2022

    Cauliflower shawarma kebab with rose harissa tahina, pickled red onions & pine nuts would be my choice~

  • Ordinaryblogger  on  July 22, 2022

    grilled asparagus with lentils!!

  • IsaSim  on  July 22, 2022

    Roasted kabocha squash with whipped tahina, pickled fennel & crisp sage

  • BMeyer  on  July 22, 2022

    cucumber salad with pomegranate and mint

  • Lafauvette  on  July 22, 2022

    Watermelon with ricotta salata & pine nuts

  • hrk  on  July 22, 2022

    Spinach borani with fried chickpeas

  • NatalyaM  on  July 22, 2022

    The burrata with Turkish figs, hazelnuts & honey looks amazing, and so do the beef tomatoes with marjoram & sumac dressing. It’s hard to pick just one recipe to start with, especially with all the summer produce in season.

  • youngsvnnhrs  on  July 22, 2022

    Three-cheese toasted sandwich

  • Micklin  on  July 23, 2022

    You had me at jalapeños!

  • theBlackbird  on  July 23, 2022

    Chili-roasted pumpkin with bulgur, soft cheese & hazelnut

  • Leonard5854  on  July 23, 2022

    Grilled nectarines with jalapeño-mint pesto, stracciatella & macadamia

  • clairew137  on  July 24, 2022

    Grilled asparagus with courgette tzatziki & chilli-fried lentils

  • EmilyR  on  July 24, 2022

    Braised cannellini beans

  • kmwyman  on  July 25, 2022

    Beetroot & carrot rosti with cardamom yoghurt & chickpeas

  • sayeater  on  July 25, 2022

    Chilli-roasted pumpkin with bulgur, soft cheese & hazelnut , or just the whole darn book!!

  • Dannausc  on  July 25, 2022

    Turlu turlu

  • kennethjohngilmour  on  July 26, 2022

    would like to try the cauliflower shawarma kebab with rose harissa tahina, pickled red onions & pine nuts found on page 117 first

  • Pamyoungvb  on  July 26, 2022

    Market salad with feta and za-tar.

  • madelainebj  on  July 26, 2022

    Winter Fattoush

  • kmn4  on  July 26, 2022

    Grilled corn-on-the-cob with whipped labneh, preserved lemon & harissa dressing

  • sarahteertzah  on  July 27, 2022

    Burrata with Turkish figs, hazelnuts & honey

  • betsyradelow  on  July 28, 2022

    Beef tomatoes with marjoram & sumac dressing

  • Username7  on  July 29, 2022

    love vegetables

  • sarah3079  on  July 29, 2022

    Aubergine & red pepper stew with cinnamon, walnuts & chickpeas sounds great to me! I would love to win this cookbook.

  • erinrobinson  on  July 30, 2022

    Charred Moroccan carrot salad with harissa crème fraîche & saffron-candied sultanas

  • trudys_person  on  July 30, 2022

    I’d like to try the Jewelled Tahdig – I’ve read about this dish and it sounds delicious! All the condiments towards the back of the book sound interesting too!

  • DarcyVaughn  on  July 30, 2022

    Grilled broccoli with pickled red onion, rose harissa & pistachio

  • dzm  on  July 31, 2022

    Winter Fattoush

  • teamkies  on  July 31, 2022

    Scrambled egg breakfast bun with tomato-chilli jam, harissa aioli & halloumi

  • Bohrnsen  on  August 1, 2022

    Cucumber salad with pomegranate and mint

  • RSW  on  August 2, 2022

    Burrata with Turkish figs, hazelnuts & honey

  • artthecat  on  August 3, 2022

    Charred hispi cabbage

  • mph993  on  August 5, 2022

    Spinach borani with fried chickpeas

  • lauriesk  on  August 5, 2022

    Cucumber salad with pomegranate & mint

  • KeithKilpatrick  on  August 5, 2022

    Anything Grilled

  • ChicagoJen  on  August 6, 2022

    I didn’t have to look far… burrata with Turkish figs, hazelnuts & honey. So many elements I adore.

  • GreenhouseCheryl  on  August 6, 2022

    Grilled French string beans with lemon & garlic

  • Laura1  on  August 8, 2022

    cucumber salad with pomegranate and mint

  • love2chow  on  August 8, 2022

    Grilled broccoli with pickled red onion, rose harissa & pistachio

  • elysedc  on  August 9, 2022

    Roasted kabocha squash with whipped tahina, pickled fennel & crisp sage sounds soooooo goooood

  • wilhelmterri  on  August 12, 2022

    Market salad!

  • Jennwalker314  on  August 19, 2022

    Chili fried lentils

  • Shelmar  on  August 19, 2022

    Baba ghanoush with dried cranberries & hazelnuts

  • KarenDel  on  August 19, 2022

    Chilli-roasted pumpkin with bulgur, soft cheese & hazelnut

  • JEWGAL777  on  August 19, 2022

    smashed aubergines with tahina

  • RickPearson54  on  August 19, 2022

    Winter fattoush

  • TBipp  on  August 28, 2022

    Salt roasted potatoes

  • Karla123  on  August 30, 2022

    Wild mushroom kebab with porcini tahina & crispy shallots!

  • Ren23  on  August 30, 2022

    Beetroot & carrot rosti with cardamom yoghurt & chickpeas.

  • calguire  on  September 2, 2022

    Beef tomatoes with marjoram & sumac dressing

  • banba1  on  September 3, 2022

    Chilli-roasted pumpkin with bulgur, soft cheese & hazelnut

  • curafresh  on  September 3, 2022

    that pesto!!!

  • t.t  on  September 4, 2022

    Roasted aubergine with marinated feta & oregano

  • Pizzacat13  on  September 6, 2022

    I’d try the Hummus,Wild Mushrooms Egg Yolk & Tarragon- Wow.

  • lindaeatsherbooks  on  September 9, 2022

    I would like to make the watermelon with ricotta salata & pine nuts.

  • YumYum21  on  September 9, 2022

    Jalapeno mint pesto

  • avonleajules  on  September 9, 2022

    Cucumber salad with pomegranate & mint

  • sarah3079  on  September 9, 2022

    Sweet corn fritters with slow-roasted tomatoes

  • Redmoose31  on  September 9, 2022

    Grilled sweet potato with tamarind crème fraîche & turmeric-candied nuts. But they all sound wonderful!

  • Micklin  on  September 10, 2022

    Radish and black grape?!! Sounds intriguing!

  • MaineDruid  on  September 10, 2022

    Wild mushroom kebab with porcini tahina & crispy shallots. Yum!

  • chefandra  on  September 10, 2022

    Tomato-chilli jam (page 189)

  • akliday  on  September 10, 2022

    Sweet potato & ricotta gnocchi

  • lselke  on  September 11, 2022

    burrata with figs, hazelnuts, and honey.

  • JenjiD  on  September 11, 2022

    Cucumber salad with pomegranate & mint

  • Maryd8822  on  September 12, 2022

    Roasted aubergine with marinated feta & oregano

  • orchidlady01  on  September 13, 2022

    Salt-roasted potatoes

  • debbiehb  on  September 13, 2022

    Market salad with feta & za’atar

  • klrclark  on  September 17, 2022

    Roasted kabocha squash with whipped tahina, pickled fennel & crisp sage

  • teamkies  on  September 18, 2022

    Smoky aubergine with pomegranate molasses dressing & shallot salad

  • gden  on  September 22, 2022

    Wild mushroom kebab with porcini tahina & crispy shallots

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