Green Bean, Hazelnut and Orange Salad

Orange and hazelnut go wonderfully well together. The pairing offers a good balance of freshness and earthiness and the flavours are subtle enough to complement green beans without overpowering them.

In this recipe we use the orange slices that we dehydrated some time ago. Several slices are whizzed in a spice grinder until almost powdered. If you don’t have dried orange slices, use pieces of orange zest that have been sliced thinly.

This is based on a recipe from Ottolenghi’s first book, Ottolenghi. We like to play wild and free with his recipes, so you can check the original one here.

Similar recipes include Black Pepper Garlic Broccoli, Steamed Broccoli with Pinenuts, Green Bean Salad, Fava Bean Salad with Garlic and Dill, and Glorious Five Bean Salad.

Or browse all of our Bean Salads and all Bean dishes.

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Broccolini Risotto

Risotto is a favourite dish – we don’t mind the stirring and find it most meditative. This risotto was made with broccolini from the garden. It is one of our few recipes without a photo – your imagination is required for this one. We have used some of our library pics instead.

Nigel Slater has a recipe in Kitchen Diaries II for Parsley risotto which is very similar to this one – simply replace the broccolini with the chopped leaves of 50g of flat leafed parsley.

Similar recipes include Brussels Sprouts Risotto, Beetroot Risotto, and Mushroom Risotto.

You can also browse all of our Risotto recipes and all of our Broccolini dishes.

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Warm Barley and Cannellini Salad with Charred Broccolini

For barley lovers, a beautiful salad. Such a simple salad to make, if you are comfortable with soaking and cooking the barley and cannellini beans. To make it even easier, canned beans can be used. Just warm them through before mixing with the barley.

Similar recipes include Toasted Barley and Pistachio Pilaf, Broccolini Risotto, Summery Grain or Lentil Salad, Barley with Pistachios and Raisins, Grain and Grape Salad, and Buckwheat and Broccolini Salad.

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100 Vegetables: #26. Broccolini

Broccolini is the elegant broccoli Рlong stemmed and with a slightly milder flavour.  It goes so well in salads and lightly cooked mix vegetable dishes.Broccolini is indeed a hybrid of Broccoli and Gai Lan.

How do you cook Broccolini? It can be sauteed, steamed, boiled, and stir fried. According to an Australian study, 78% of people in Australia steam it, 53% stir fry it, and 3% eat it raw or in a salad.

You can browse all of our Broccolini recipes here. And check out our 100 Vegetable Series.

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Chilli Salt Tofu with Salad of Greens

Do you need a chilli hit? This is the dish for you then. The recipe is from my old flatmate, Chris Manfield, in her book Stir but over the years it has had a little altering in our kitchen. It is a dish that will wake you up. Mind you, it is a bit Ottolenghi-esque, with four or five different processes in the recipe. It will take you about 30 mins to make.

The dish sounds like a firey chilli heaven or hell, depending on your viewpoint. However it is not as hot as it seems. The chilli salt is moderated with the rice flour. You can add as much chilli as you prefer to the dressing, but I like it spicy. Use your loved chilli sauce or jam to garnish the salad. Don’t skimp on the sugar or vinegar/lemon juice elements as both of these help to moderate the impact of the chilli heat.

I adore deep frying tofu – it is so much better than the deep fried tofu squares you will find in Asian shops. Crispy on the outside and soft and pillowy in the middle. You might like to read How to Use Deep Fried Tofu. In this dish, the tofu is coated in a chilli-pepper crust before frying. You will think of a thousand ways to use this even without the salad.

Similar dishes include Deep Fried Tofu in Coconut Broth, Sticky Makrut and Tamarind Tofu, and Black Pepper Tofu.

Browse all of our Tofu dishes. Or explore our Early Winter recipes.

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Buckwheat and Broccolini Salad

I happily eat this buckwheat salad as is for a light lunch or snack. You know I love my salad snacks. It is lovely just on its own. Or it is great served with, say, some fritters, herby new potatoes and roasted beetroot. Yum.

This is an excellent dish for the cooler days of Summer and Autumn. The recipe is based on one from Ottolenghi’s Simple. He uses beans in the salad. After the devastating bushfires in Australia, fresh beans are difficult to source. Broccolini makes a great alternative. We cook a lot of Ottolenghi dishes but always feel free to use what is in our pantry, on our kitchen benches, in our garden, or available locally. For the original recipes, check his books and his Guardian column.

Some say buckwheat is an acquired taste. But I think of it as a creamy quinoa, and adore the flavour and texture. You will too. It has a slightly earthy and nutty flavour.

Similar dishes include Butternut with Buckwheat Polenta, Broccolini and Sweet Tahini, and Buckwheat Salad.

Browse all of our Buckwheat recipes and all of our Broccolini dishes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Late Summer recipes.

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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 Buckwheat and Broccolini Salad, 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.

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Miso Vegetables and Rice with Sesame Dressing

Oh my, this miso flavoured bowl of rice and vegetables is gorgeous. We have made it with noodles too, with equal success. Vegetables are poached in a mixture of miso, soy, mirim and vegetarian dashi for a high flavoured stock. They are served on rice (or noodles) and dressed with sweet rice vinegar, peanuts and sesame seeds. Highly gorgeous.

The play of the crispy veg with the soft rice and of the sweet and tart flavours of the sauce and dressing, the contrast of the dark sauce flavours with the freshness of the herbs and veg, the rubberiness of the mushrooms with the crisp veg, crunchy nuts and soft rice – all make this a dish worth the effort. Each veg has to cooked briefly, the rice is cooked, the sauce is reduced, the dressing is made, and, if you are making your own dashi, that needs to be made too. A comforting and nourishing dish indeed, but one that needs some time devoted to it.

The vegetables used are broccolini, carrots, shimeji mushrooms, cucumber and snow peas. It is a perfect balance of flavours and textures. It is best to use this combo the first time that you make it. It is an experience. For future dishes, if you need to change out some of the veg, consider substituting small broccoli florets, asparagus spears, enoki mushrooms etc. We have added sliced, rehydrated shiitake mushrooms too (delicious), and even the carrot can be substituted with jicama or kohlrabi if necessary. It is a versatile dish – sometimes we also add a few small leaves of Asian greens, blanched quickly in the stock. But the very very best combo of veg is the one specified by Ottolenghi.

The recipe is an Ottolenghi one from Plenty More, his recipe collection that never fails to delight! Use a rice that is a little sticky. He suggests sushi rice, and that is easily available.

If you are not familiar with using miso, read about the different types.

Similar dishes include Miso Slow Braised Cabbage, Quick Pickled Shimeji Mushrooms, Udon and Shimiji in Mushroom-Miso Broth, Malaysian Lemak Vegetables, Okra with Sambal and Coconut Rice, and Miso Sesame Dressing.

Browse all of our Rice dishes. All of our Ottolenghi dishes are here. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book.  Or browse our Late Summer recipes.

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Broccolini with Sweet Tahini

A salad to convert even the biggest tahini-hater. It is a take on a Japanese favourite. Broccolini, or use sprouting broccoli, is mixed with other greens for a visually pleasing and refreshing blend of textures. The recipe can also be made with just broccoli, sprouting broccoli or broccolini, with just the dressing. Perfect. Even more perfect – the Broccolini can be char-grilled for the salad, should you so wish.

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 Pan Roasted Broccoli, Broccoli with Orange-Verjuice-Butter Sauce, Broccolini and Edamame Salad, Broccoli and Chickpeas with Orange Butter Sauce, Smashed Chickpeas with Broccoli, and BBQ’d Broccoli.

Browse all of our Broccolini recipes and all of our Ottolenghi dishes from Plenty More. Dishes using Tahini are here. Or explore our Late Summer dishes.

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