A glorious mix of fried vegetables in yoghurt – indeed exquisite, and direct from Istanbul (via Ottolenghi). Most of the veg are deep fried, but don’t let that put you off as it is indeed glorious. It works well with baked, roasted and grilled veg as well.
The original recipe is one of Ottolenghi’s from Plenty More, but I have changed the cooking times and included some Thai round green eggplants. We always feel free to substitute ingredients that are not readily available in our local area, or to massage Ottolenghi’s recipes to suit our preferences and what is available in our garden and pantry. You can see the original recipe in The Guardian here.
Similar recipes include Avial, Winter Roast Veggies with Chickpeas, and Roast Butternut with Chilli Yoghurt Sauce.
Browse all of our Eggplant recipes. Our Ottolenghi dishes are here and here are the recipes from Plenty More. We have written about our experiences cooking through Plenty More. Or explore our Mid Autumn recipes
Continue reading “Mixed Vegetables and Yoghurt with Green Chilli Oil”
Mid Summer to Early Autumn are peak time for figs. Boy, do we look forward to that time. And even luckier that we have a green grocer 30 – 40 mins drive from us, who stocks figs from the first moment of ripening until the last fig of the latest fig variety falls from the tree. We make the trip if there are no local ones, to grab some and indulge (they are not cheap). Also, there is a Pick-Your-Own place we visit at least once during the season, especially if we want to make jam (fig jam is my favourite jam).
This is an Ottolenghi recipe – we have been working with all of his Salads from his book Plenty More. It pairs figs with hazelnuts, which we have used before – it’s a great pairing. He also adds the sweetness of roasted onions to the salad, and it’s a great innovation. That sweetness of the onions and figs bounces off the bitterness of the radicchio and watercress. (Add some purslane too, if you have it.) Not only does the salad look terrific, it works well flavour-wise too.
A great fig should look like it’s just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet. Once you’ve managed to find a fig that meets all these criteria, I guarantee a heavenly experience. – Ottolenghi
The Salad is best made directly before serving. It makes a great entree (starter dish), and also a fantastic salad for bring a plate lunches with the girls, or BBQ family gatherings.
You might like to try some more fig recipes. Try White Fig and Rocket Salad, Figs with Blue Cheese, Baked Figs with Thyme, and Figs with Rosewater and Almonds.
Browse all of our Fig recipes, and all of our many many Salads. All of the Ottolenghi dishes that we have tried are here. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Summer dishes.
Continue reading “Fig and Roasted Onion Salad”
There is so much good stuff in this “almost superfood” salad that it makes you feel very healthy and conscientious indeed. Served as it is, it can be a very substantial meal – just scatter a few roasted hazelnuts and/or chunks of creamy goat’s cheese over the top, and you need nothing else.
Did you know that I grew up calling beetroot, red beet? That name seems to have disappeared in Australia, although a quick search on google confirms that at least some people, in some parts of the world, retain that name. I wonder if it came from my mother, whose family contained many German immigrants. Perhaps it is a European thing.
The star of this dish is indeed the blanched then quick-pickled beetroot, and its contrast with the slightly bitter pea shoots. Rather than the hour-long boil or bake, eating beetroot raw or quickly sauteed or blanched is a healthy and very delicious alternative. The beetroot retains a bite or crunch that adds textural layers to a dish. Everything can be prepared in advance for this salad, kept in the fridge, and combined at the last moment.
This is an Ottolenghi dish 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.
Similar recipes include Slightly Pickled Beetroot Salad with Mustard, Beetroot and Goat Cheese Salad with Rocket, and Beetroot Salad with Honey Ginger Dressing.
Browse all of our Beetroot Salads, and all of our other Beetroot dishes. Our Avocado dishes are here. Browse all of Ottolenghi’s dishes from Plenty More. Or explore our Late Summer dishes.
Continue reading “Beetroot, Avocado and Pea Salad”
This salad sounds quite virtuous, but in reality it is very delicious. Made with a range of sprouts that are supported by herbs, spinach, radish, tiny tomatoes, and carrots. It IS healthy, but tastes like it could be really addictive.
In this Salad of Sprouts, an Ottolenghi recipe from his book Plenty More, various oils and vinegars are used to add a richness. However, you can use just one of each if you like.
Similar recipes include Sprouts Sundal, Sprouts Rice, and Mushroom and Carrot Salad with Mung Sprouts.
Browse all of our Sprouts recipes and all of our Salads. Our Ottolenghi dishes are here. Or explore our Mid Summer dishes.
Continue reading “Salad of Sprouts”
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 Broccoli with Orange-Verjuice-Butter Sauce, 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.
Continue reading “Broccolini and Edamame Salad with Curry Leaves and Coconut”
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.
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.
Continue reading “Soba Noodles with Quick Pickled Mushrooms”
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.
Continue reading “Sea Spaghetti, Ginger and Carrot Salad”
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.
Continue reading “Noodles with Spring Onions and Edamame”
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 Radishes, Celery 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.
Continue reading “Celery and Lemon Salad with Feta”
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.
Continue reading “Turnip with Spices”