I'm a great fan of Ottolenghi's cookbooks and his latest, Jerusalem, doesn't disappoint. I'm hard pressed to find a recipe I don't want to make but I selected one that seems perfect for Weekend Herb Blogging. A vibrant condiment called Zhoug - you might also see it called "green harissa" but I think it is more like a hot chermoula. While harissa gets its heat from dried red chillies, the warmth in Zhoug comes from fresh long green chillies and just like chermoula, there's lots of fresh…