Roasted Brussels Sprouts Salad with Preserved Lemon Dressing

Some dishes need a tangy dressing – salads appreciate it, and Brussels Sprouts really pick themselves up when they come within cooee of a tangy dressing. We roast Brussels Sprouts and serve with a dressing with preserved lemons and spring onions. If it is the season, we toss in cumquat juice and peel. This salad is AMAZING.

Similar dressings include Cumquat and Lime Seed Syrup, Green Tahini Dressing, Sesame Dressing, and Miso-Seed Dressing.

Other Brussels Sprouts dishes include Roasted Brussels Sprouts with Pomelo and Star Anise, Brussels Sprouts Salad, and Brussels Sprouts Risotto with Blue Cheese.

Browse all of our Salads and all of our Dressings. Or explore our Mid Autumn dishes.

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Lemony Tomato Lentil Soup

Aah, the dreaded dead of Winter. Stay warm – here is a lentil soup, tomato-based, nice and lemony, to warm those chilled bones. I also make this on those Spring days when the weather gods have forgotten that Summer is coming and have plunged us back into the depths of rainy, windy Winter.

The recipe is easy.  I never advocate using tinned lentils, but if you must, this is a definite mid-week recipe, cooked in under 30 mins. The tang is from preserved lemons (I often use Indian Lime Pickles instead). Use any brown or brown-green lentil – supermarket Brown Lentils, Du Puy, Beluga, Horse Gram, Matki Beans will all make wonderful soup.

Have I said that this is easy? There is something about lentil soups – this one smells delicious as it cooks. It is a combination of the lentils and the lemon. I often cook soups first thing in the morning, around 5am or 6am, as I am a morning person and definitely a morning cook. Cooking soup on a very cold winter’s morning is the most welcoming sight and aroma as the rest of the family eventually greet the day. It also gives some time for the flavours in the soup to meld and mature during the day before eating it with crusty bread and a good wine for dinner (or lunch, if you can’t wait that long).

We have been making this easy soup since 1998, can you believe! It first appeared on our very first blog from 1995 – 2006. Maybe you saw it there!

Similar recipes include Lentils and Eggplant with Pomegranate, Thai Red Lentil Soup, Du Puy Soup, and Red Lentil Soup With Spices, Ginger and Garlic.

You can see more of our Retro Recipes, our vegetarian recipes from that first blog. You might also like our Soup recipes. Check out our easy Mid Winter recipes too.

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Goat’s Milk Feta with Pine Nuts and Preserved Lemon

Are you looking for a gorgeous, unusual spread for crusty bread or crackers? Look no further. This mix of soft goat’s milk feta with herbs, pine nuts and preserved lemon is just for you.

The spread can be dolloped lavishly onto crackers and bread, and eaten as-is, or topped with slices of cucumber or perfect, halved cherry tomatoes.

It is also wonderful tossed through salads – think green salads, grain salads, lentil salads. Or crumbled over sliced tomatoes and drizzled with olive oil. Top cucumber slices with a tiny dollop and serve as an amuse-bouche.

We love this mix so much that we even stuff grape vine leaves with it and grill them on the BBQ as a pre-meal snack.

Other Spreads include White Bean, Sage and Roasted Garlic Spread, Green Tahini Spread, and Broad Bean Puree.

Browse all of our other Spreads, and our Dips too. Or explore our Late Spring recipes.

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Char Grilled Vine Leaves Stuffed with Goat’s Cheese and Pinenuts

There is so much to celebrate in Spring, so many spring things that it is hard to keep up with them. One such abundant item in Spring is Grapevine Leaves. Of course, you think of Dolmades, but there are also other ways to enjoy this green taste of spring. For example, Mushrooms Baked in Vine Leaves (delicious) and Grapevine Leaf Pecorino Parcels. Then there are rice mixtures, baked in vine leaves, and, of course, feta or goat’s cheese wrapped in vine leaves.

This recipe also uses goat’s cheese – I love a goat’s milk feta too – which is mixed with herbs, pinenuts and preserved lemon, and wraps the mixture in vine leaves before grilling. My preference is to make these when the BBQ is lit, perhaps to roast red peppers, and we make them as a snack with a squeeze of lemon juice. Grab your goat’s milk feta from your local Middle Eastern shop.

If you are using fresh vine leaves, the leaves from a fruiting grape vine are softer then those of an ornamental grape vine. I have used the ornamental vine leaves, and they are great, particularly for baking, but fruiting vines are better for stuffing and wrapping.

Do you have mixture left over? No worries, it is great on crusty bread or crackers.

Similar recipes include Baked Feta with Tomatoes.

Browse all of our Grapevine Leaf recipes, our Snacks, and all of our Greek dishes. Or explore our Mid Spring recipes.

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Beetroot, Yoghurt and Preserved Lemon Relish

How I love Autumn. Small bulbs of beetroot hit the shops with their stalks and leaves on, and are intensely earthy and sweet. Trim the stems and leaves leaving a little of the root if you are going to cook them. But beetroot is also very very good raw. Julienne it, or shave it paper thin and use in salads – you will wonder why you have never done this before.

Today’s salad can be made either way – with wedges of cooked beetroot or slices of paper thin raw beetroot. Either way is delicious! I will leave it to you to decide. Beetroot and yoghurt are a great combination either way!

And by the way, the leaves of the beetroot are delicious too. Saute them in a little olive oil with garlic and caraway seeds, for example, and served with a dollop of crème fraîche or sour cream.

This recipe is from Ottolenghi’s Plenty. The photos today show the salad made with the slices of raw beetroot, but the original recipe chooses cooked beetroot. We have made it both ways, and can recommend both.

is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking mainly 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 Beetroot and Mint Salad, Beetroot, Avocado and Pea Salad, Beetroot with Black Pepper, Kohlrabi, Beetroot and Celery Leaf Salad, Beetroot and Yoghurt Salad and Dip, and Raw Beetroot and Herb Salad.

Browse our Beetroot Salads, and indeed, all of our Beetroot recipes. Our Ottolenghi dishes from Plenty are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Autumn dishes.

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Grilled Lettuce with Farro and Lemon

There is something about this salad that is reminiscent of Caesar Salad. There are no eggs or anchovies, but the bread, grilled lettuce, lemon and parmesan is enough to have the mind wander back to those Caesar Salad days before we banned non-vegetarian items (including eggs) from our kitchen. It is certainly a lemony salad, but that perfectly suits the grilled lettuce.

The dressing is really interesting, with both maple syrup and Pernod, which nicely balances the fresh lemon and preserved lemon. Neither the syrup or pernod is obvious in the dressing, but the mix is balanced and perfect.

Ottolenghi uses farro in this dish but freekeh can be used equally as well. In fact, any chewy grain could be used.

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. In this recipe we suggest some alternatives for farro, and use Italian friselle (twice baked/dried bread) rather than fresh bread toasted in the oven.

It is Ottolenghi Cooking the Books Day on the blog – one of two days 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 dishes include Warm Barley and Cannellini Beans Salad with Charred Broccolini, Freekeh and Burghul Pilaf, Herby Freekeh Salad with Peas, Freekeh Salad with Broad Beans, French Braised Lettuce with Broad Beans and Peas, and Thai Lettuce Wraps.

Browse our Lettuce dishes and our Farro dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.

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Puy Lentils with Ragout of Mushrooms and Preserved Lemon

Puy lentils are one of my favourite lentils. Yours too? This recipe is a fairly complicated one -lots of processes – cooking the lentils, roasting the vegetables, cooking the leeks, cooking the mushrooms, and making the creamy preserved lemon sauce, all before plating. But it is so very delicious, and a perfect Wintery dish.

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.

It is Ottolenghi Cook the Books Day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi 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 Celeriac Salad, Du Puy Lentils with Witlof and Honeyed Walnuts, Celeriac Hummus with Cauliflower Tabbouleh, Du Puy Lentil Soup, Beetroot and Du Puy Lentils, and Puy Lentils with Feta and Tomato.

Also Mushrooms, Garlic and Shallots with Lemon Ricotta.

Browse all of our Puy Lentil dishes and all of our Mushroom recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.

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Artichoke and Potato Salad with Preserved Lemon Mayonnaise

Not one to face the challenge of preparing and cooking raw artichokes (yet), we’ve finally found some alternatives that we are happy with. Having tried the deli-section artichoke hearts and some supermarket tinned and jarred ones, we stumbled across a huge jar in a funny little Vietnamese-Northern European shop in our local shopping district. They are the best that we have tasted so far.

We have to thank Ottolenghi and Bittman for insisting that we bring artichokes into the kitchen. We had not previously appreciated the acid layer and creamy texture that the preserved variety add to dishes. One of the reasons that Ottolenghi recipes are so successful, is that he consistently applies the layering of salt-fat-acid-pungent-astringent-sweet-creamy-soft-crunchy-crispy elements in his dishes. Sometimes he even includes bitter.

This recipe is very very simple, if you are using preserved artichokes rather than raw. There are no candied peels to make, or toffee’d nuts. No charring or smoking a vegetable then roasting it. No unusual ingredients that you need to search the city for. Just artichokes, potatoes, herbs and mayo. Simple. Wonderful. Delicious.  It 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.

I have to admit that I don’t often have pea shoots at hand, so will replace those in his recipes with tiny leaves from our garden – tiny herb leaves and vegetable leaves. I do love that we use our garden in this way – you can see me tramping out in the drizzle to pick a small bowl full of small leaves for our day’s dishes.

It is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi 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.

Note that we make our own eggless mayonnaise to go with this dish. Substitute your own mayo if you prefer.

Similar recipes include Elizabeth David’s Potato Salad, Fennel, Potato and Tomato with Garlicky Mayo, Artichoke Hearts, Feta and Tomato Salad, and Mograbieh Pilaf with Artichokes.

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

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Red Radish and Broad Bean Salad

Here we are with broad beans again (my favourite), and paired with radishes. Both are so easy to grow, so this really is a from-the-garden salad. But when broad beans are out of season, use frozen ones. You can make the all-too-short broad bean season last longer this way.

A friend living in Tasmania still picks Broad Beans at the end of December, so if you are in a cooler climate, how good is it to have broad beans through mid Summer. I still have a few on my bushes, not many, but enough to make the occasional meal.

Light, refreshing and perfect for a warm weather day, this recipe can also be a light lunch with some beautiful flat bread and maybe a wedge of pecorino cheese. It brings together my two favourite ingredients of Spring – Broad Beans and Radishes. It’s another Ottelenghi beauty.

Now to the question of whether to double peel the broad beans. While very young pods can be cooked and eaten with the beans, this is not the recipe to try that. Should you peel the individual beans? It is a personal preference. I almost always peel them, but younger beans can be eaten as is. I find popping broad beans out of their individual skins can be meditative, and I prefer the taste and texture of peeled broad beans. But many people can’t be bothered. If you’re one of the latter, skip the skinning stage – you’ll need to cook the beans for a minute longer and you will lose the light texture of the naked beans.

You might like other Broad Bean recipes – try Fava Bean Salad with Garlic and Dill, Braised Broad Beans, Peas and Lettuce with Parmesan Rice, Broad Beans with Lemon and Coriander, Tawa Broad Beans, Broad Bean and Dill Rice, and Five Bean Salad.

Are you looking for Radish recipes? Try Mung Sprout, Edamame and Radish Salad, Chinese Cabbage and Red Radish Salad with Peanut Dressing, and Red Radish and Green Mango Salad.

Our Radish recipes are here and Broad Bean recipes here. Take some time and explore all of our Salad recipes, and explore our Easy Early Summer dishes.

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Broad Beans with Feta and Preserved Lemon

Oh the joy when Broad Beans come back into season. The first time that the silky smooth texture of the beans is tasted again is pure joy. It makes the effort of preparing them (double peeling) all the more worth it. This simple salad is perfect with the bite of the feta and the tang of the preserved lemon pairing well with the silky beans. I hope you enjoy it.

If you are lucky enough to have very young beans straight off of the bush, you can use the beans whole – pod and all. But you need the youngest of beans. You won’t be able to get these from a shop, but they are easy to grow at home.

Similar recipes include Red Radish and Broad Bean Salad, Saffron Mograbieh Pilaf with Broad Beans, Broad Beans with Parmesan, Basil and Garlic ChipsBroad Beans with Crispy Garlic, Broad Bean Salad with Tomato and Thyme, and Glorious Five Bean Salad.

Or try Broad Bean Salad with Tomatoes and Parmesan.

Browse all of our Broad Bean dishes and all of our Salads. Or check out our collection of Early Spring recipes.

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