Broccolini and Edamame Salad with Curry Leaves and Coconut

This is a great green salad of beans, edamame and broccolini or sprouting broccoli. It is flavoured sort of South Indian style, with black mustard seeds and a handful of curry leaves. The coconut adds a beautiful contrast to the beans, although it can be left out of the recipe if desired.

It is an Ottolenghi recipe from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area. This recipe involves South Indian ingredients – mustard seeds, dried chillies and curry leaves. I have slightly altered the way that these are used in the recipe to get the best out of them..

Similar dishes include Tawa Edamame, Lemon and Curry Leaf Rice, and Crispy Curry Leaves.

Browse all of our Edamame dishes and all of our Curry Leaf recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Summer dishes.

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Soba Noodles with Quick Pickled Mushrooms

In Australia, we usually eat our noodles hot, but in Japan, noodles – especially soba noodles – are often consumed cold. They are flavoursome, textural and refreshing, and a great base or carrier for other flavours.

This dish pairs some quick pickled Shimeji mushrooms, carrots, radishes, snow peas and nori seaweed with the noodles. It is an Ottolenghi recipe from Plenty More and is is a great Summer dish.

Yotham says:

Cold noodles are a Japanese art form. On a trip to Tokyo a few years ago I queued with a bunch of suited businessmen to have lunch in one of the city’s most renowned soba noodle restaurants. It was incredibly humbling to watch a bunch of very busy people putting aside time to sit quietly for half an hour and completely immerse themselves in the appreciation of the profound subtlety of the noodles. Enlightenment still escapes me but I’ve had my own little life moments in various London noodles bars in recent months.

I ordered a “Cold Soba Noodle Bowl” in Sydney recently, looking forward to the noodles. Sadly it was 99% shredded raw veggies, and 1% noodles. This dish fixes that ratio with a more balanced serve of noodles with the herbs and vegetables. Delicious!

Similar recipes include Glass Noodles with Spinach, and Glass Noodles with Green Mango Salad.

Browse all of our Soba Noodle dishes and our Shimeji recipes. Our recipes from Plenty More are here. Or explore our recipes for Late Summer.

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Sea Spaghetti, Ginger and Carrot Salad

I have been looking for seaweeds in my local neighbourhood, and have been surprised at the scarcity and price! The range seems to be dictated by the “superfood” label rather than considering them as ingredients. The range is also limited to Dulse, Nori and Wakame, with nare a piece of kombu in sight (one shop owner even asked me what kombu was!). Sigh. A quick search online finds them at half the store price but the range remains the same in most cases. I found an online shop stocking Seaweed Spaghetti (The Essential Ingredient) and quickly ordered some.

It is a pity that it is not more common, as this recipe, one of Ottolenghi’s in Plenty More, makes great use of Sea Spaghetti. It looks like dark fettuccine and has a similar texture. Perhaps it should be called Sea Fettuccine, to be more precise. If you are keen to try this, but find it is impossible to find Sea Spaghetti, and if you have wakame in the pantry, use that. Or use any seaweed that you have or can find locally. You will just have to prepare it specifically for the type of seaweed, rather than cooking it as described in this recipe.

Similar recipes include Pomelo and Carrot Salad, Mung Bean and Carrot Salad, and Chickpea and Ginger Salad.

Browse all of our Carrot Salads and all of our recipes from Ottolenghi’s Plenty More. Or explore our Late Summer dishes.

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Noodles with Spring Onions and Edamame

Do you have those times when Spring Onions (scallions, green onions) pile up in the fridge, forgotten? They are generally used in salads or as a garnish for soups and other dishes but rarely shine as a main ingredient. It is time to change that, and Ottolenghi is just the person to provide some inspiration.

This is one of Ottolenghi’s dishes that is a breeze to make, relatively speaking. In our Plenty More project, we’ve been making some of his more complex, time consuming and multi-pot making recipes, so it is a delight to make a dish that is simpler in preparation.

Yes, it is a dish from Plenty More, and is a simple stir fry of Spring Onions and Edamame, mixed with noodles, topped with coriander leaves and sesame seeds and dressed with Sesame oil, rice vinegar and lime juice. Don’t forget the lime – it is critical to this dish.

This is excellent with Steamed Aubergine.

Similar dishes include Soba Noodles with Quick Pickled Mushrooms, Soba Noodles with Quick Pickled Mushrooms, Ginger Scallion Noodles, Pan Fried Edamame with Chilli, Lime and Salt, Spring Onion Soup, and Glass Noodles and Green Mango Salad.

Browse all of our Noodle recipes and all of our Edamame dishes. Our Ottolenghi dishes are here. Or explore our Late Summer dishes.

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Celery and Lemon Salad with Feta

I have a little New Year project going on for a year or so – focusing on recipes from Ottolengi’s Plenty More. I am afraid this book has been neglected before this project, even though it is a favourite in his collection. You will have noticed a few of his recipes appearing on the blog as they are scheduled and posted.

SO, Happy Weekend! And, in case you’ve just opened your eyes, a little weary after last night, not to mention the last few weeks of holidays and non-stop munching and gulping, get yourself into the kitchen and make this salad. It has the amazing quality of tasting equally healthy, tangy and comforting, just at a time when you need a little miracle. Truly this is the case.

I do hope that you enjoy this recipe. Celery Salads are rare, and I am always on the lookout for good ones to complement our collection.

We have compiled 30 Great Mid Summer Salads for you, so it is very easy to vary your salads each day.

Similar recipes include Herby Salad with RadishesCelery Yoghurt Salad, Nashi Pear and Celery Salad, and some Simple Celery Salads.

Browse our Celery Salads and all of our Celery dishes. Our Ottolenghi recipes are here (or just the ones from Plenty More). Or explore our Mid Summer dishes.

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Turnip with Spices

Turnips are one of a group of forgotten winter vegetables, along with swedes and parsnips. Some would add cauliflower and cabbage to the list. We adore turnips, cooked or raw, on their own or in salads.

This recipe from Plenty More by Ottolenghi, blanches the turnips and then mixes them with a heady paste of chilli and spices. It is Oh So Good.

It’s a heady condiment, a bit like a pickle, which keeps in the fridge for a few days. It’s great added to sandwiches, wraps and salads, or served with a curry, with a herby rice, or with roti and chutney.

Similar recipes include Turnip and Swede Gratin, and Vegetable and Barley Soup with Turnips.

Browse all of our Turnip recipes, and all of our Pickles. Or explore our Late Summer dishes.

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Celeriac and Tart Apple Salad with Poppy Seed

Sometimes when you are making Ottolenghi dishes, when you are rubbing that vinegar and sugar mixture into the onions or the chilli concoction into the cucumbers, massaging gently, when you are cooking the fourth or fifth element for the recipe, you think this is never going to work, why am I bothering? But then you taste the final dish, and you melt, and the flavours are incredible, and it is totally worth the messy kitchen and the washing up.

This is another Ottolenghi salad that brightens up the day. The king of flavours, Ottolenghi’s taste combinations really are quite extraordinary.

This crispy salad hits you full on with its sharp sweetness and oniony heat, and it’s just what is required to shake up tired tastebuds on a drowsy wintry or early spring night. You will love this one.

Similar dishes include Winter Roast Vegetables with Chickpeas, Fennel and Apple Salad, and Roast Cauliflower, Grape and Cheddar Salad.

You might like to browse other Ottolenghi recipes, or explore other Salads here and here. We have Apple Salads and Celeriac Salads. Check for all other Celeriac recipes, and take some time to explore all of our Early Spring recipes.

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Tomato and Roasted Lemon Salad

Lemons, the ubiquitous and essential ingredient in kitchens the world over. We squeeze the juice into this and that, preserve them, grate their rind, and candy them. I have dehydrated lemon slices – not pretty but oh goodness, the flavour they added to dishes! Rarely do we think of roasting them.

But that must change. Something magical happens to citrus when it hangs out in a hot oven. It takes on a sweeter, slightly-burnt complexity. They add flavour to any dish, but are also good on their own!

This recipe is from Plenty More from Ottolenghi, and is part of our project to cook through this book. You might like to see our thoughts on the different chapters of this book. We feel free to substitute ingredients that are not readily available in our local area.

Seek out the sweetest tomatoes you can get for this dish, to balance the tartness of the lemon: baby or cherry yellow and red tomatoes are your best bet.

It is Ottolenghi Cooking the Books Day on the blog – one day per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Broad Bean and Tomato Salad, Tomato Salad with Green Olives, and Tomato and Pomegranate Salad.

Browse all of our Tomato Salads. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Summer dishes.

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Broad Bean Spread with Roasted Garlic Ricotta

On the day that I picked 3 kg of broad beans, I knew I had to find some additional recipes. We have some wonderful broad bean dishes, but I was looking for something new and different. We had recently made Avocado and Broad Bean Mash (delicious), and this time it was a rift on that recipe, combining a herby and lemony broad bean mix with ricotta flavoured with roasted garlic. What could be better? Slather it on sourdough toast. (You can make it with frozen broad beans too.)

We have made this successfully with cream cheese instead of the ricotta. We’ve been keeping cream cheese handy lately, it is so versatile. We love to pile it onto fresh bread or toast and then top it with pistachio butter. I can’t tell you how good this is.

The recipe for this broad bean and ricotta spread comes from Ottolenghi- we are currently cooking our way through his book Plenty More. We feel free to substitute ingredients that are not readily available in our local area.

It is Ottolenghi Cooking the Books Day on the blog – one day per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Broad Bean Dip with Wilted Greens, 31 Dishes to Make with Broad Beans, and Broad Bean Salad with Garlic and Dill.

Browse all of our Broad Bean dishes and our Spreads. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Spring recipes.

Continue reading “Broad Bean Spread with Roasted Garlic Ricotta”

A Spring Salad

Today is a delicious Spring salad of asparagus, French beans, Broad beans, Edamame, and spinach. It creates a wonderful array of green, and this can be changed to your liking. Try chard, rocket, watercress, for example! It is a recipe from Ottolenghi’s Plenty More.

We love dishes that feature the various shades of a single colour, it makes you stop to check what’s in there. Spring and Early Summer are the time to do this as there is artichoke, rocket, asparagus, broad beans, watercress, samphire, peas, cabbage, all kinds of lettuce, runner beans, broccoli, sprouting broccoli, spring onion, chard, spinach and many, many more to choose from. When you put a few of these in one bowl, you get the most glorious celebration of colour and Spring. Thanks Ottolenghi.

It you make a lot of Ottolenghi salads, you will know that some toasted nuts sprinkled over the top of a salad makes a world of difference to the salad, adding both visual impact and a textural element. Making a large batch of toasted seeds will save you time – keep them in an air tight container. In this dish he specified sesame seeds and kalonji. We actually used a mixture of nuts and seeds that were left over from a previous salad – slivered almonds, sunflower seeds, sesame seeds and kalonji.

Similar recipes include Salad of Broad Beans with Walnut-Yoghurt Sauce, Broad Bean and Tomato Salad, Glorious Five Bean Salad, Shaved Asparagus Salad, and Tawa Edamame.

Browse all of our Bean Salads, Broad Bean Salads and Asparagus Salads.

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