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, 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 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.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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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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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.

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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Warm Salad of Charred Okra with Tomato, Garlic and Preserved Lemon

I love this recipe – it is so versatile, and the sort of recipe you can pre-prepare the ingredients, charring the okra and tossing it with the other ingredients at the last moment. The preserved lemon and fresh lemon juice contrast so wonderfully with the charred but still crunchy okra. This dish is GOOD.

The okra can also be charred on the BBQ (grill), tossing them on the hot plate as you sip wine and talk to friends. Then throw them into a pan and toss them with the other ingredients and place on the table for your guests to munch on (try with some flat bread) while you get on with BBQing the rest of the meal. I use a kadhai (Indian wok, flatter than a Chinese one) to make this dish, it is perfect for it.

It is an Ottolenghi recipe, of course, born of the Israeli and Palestinian roots of Sammy and Yotham. Okra features well in these cuisines, from the sun dried okra hanging from strings, to being served in dishes heavy with tamarind syrup. What a divine thought!

For this dish, use short, young, fresh, crisp okra only.

Are you looking for other Okra dishes? Read more about Okra here. Then try Okra with Apricots and Lemon,  Slightly Charred Okra with Chilli, Garlic and ThymeCharred Okra with Spiced Tomato Barley, Crispy Okra (Kurkuri Bhindi), Stir Fried Okra with Sesame Seed, Okra Stuffed with Onions, Goan Fried Okra, and Baked Okra in Dukkah.

Perhaps you are looking for Salads? Try Tomato Salad with Green Olives, Chickpea and Carrot Salad with Curry Dressing, and Cucumber and Avocado Salad.

Perhaps try some other Middle Eastern dishes: Okra in Tamarind with Prunes and Apricots, Babaganoush, Falafel, Parsley and Barley Salad with Spiced Marinated Feta and Chickpea “Tabbouleh”.

We have a wealth of Ottolenghi recipes that we have tried. Or have a look at all of our Okra recipes and all of our Salad recipes. Our Middle Eastern Dishes are here. Or spend some time browsing our Mid Autumn dishes.

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