Sometimes we forget that Simple is Better. I do say that a lot, because sometimes we forget. As I write Nigella Lawson is being savaged for her “too simple” new cookbook. It is difficult to understand – Jamie Oliver didn’t face the same criticism with his 30 Minute Meals, 15 Minute Meals, or meals with just 5 ingredients. But we really have become used to complicated food – Ottolenghi, for example. His beautiful food cannot be called simple. Master Chef dishes are mind bogglingly complex. We all want to be Iron Chefs.
I *love* to get back to basics. Simple food, simply cooked, banging with uncomplicated flavours where the ingredient shines. Grilled Peppers with Olive Oil. A plate of Olives. Crumbled Feta. Cucumbers with Rice Vinegar. Green Beans with Garlic. A plate of Spinach. Yoghurt with Cumin. Crusty Bread. Grilled Eggplants. Steamed Potatoes. The list goes on and on. So today, this is a reminder that salt and pepper is often all that is needed.
The recipe today is a Broad Bean Salad, simple style. We add a second salad that takes the minimalistic version and adds olive oil, lemon juice and feta. It too is delicious without being overly complicated.
Both are great additions to a tapas spread or a mezze plate. They even make a great afternoon snack.
Similar recipes include Simple Chickpea Salad, Simple Celery Salads, and Simple Cucumber Salad.
Other Broad Bean dishes to try are Young Broad Bean Pod Puree, Broad Beans with Crispy Garlic, Broad Bean Salad with Tomato and Thyme, and Glorious Five Bean Salad.
Browse all of our Broad Bean dishes. Or check our our collection of Early Spring recipes.
Continue reading “Broad Beans Mezze | Salad of Broad Beans with Sea Salt and Black Pepper AND Broad Beans with Feta and Dill”
Okra in Yoghurt is popular across South India, and it is surprisingly good – more than might be expected if you are used to okra cooked with tomatoes as is common in the Mediterranean, Middle East and the US. This recipe is a Tamil version – the Kerala version is similar but also contains coconut.
This is usually made for festival days or other special occasions, although it is wonderful to eat on any day. It is easy to make, taking no more than 20 mins. You will love it.
Are you after more Okra dishes? Try Okra in Mustard Oil, Stir Fried Okra with Sesame Seed, and Fried Okra.
Browse all of our Okra dishes, and all of our Indian recipes. Our Indian Essentials are here. Or find some wonderful recipes to make in our Mid Winter collection.
Continue reading “Vendakkai Thayir Pachadi | Crisipy Okra in Yoghurt”
Glass Noodles are wonderful – silky, soft and translucent, they are great in salads, soups and stir fries. Other names for these noodles include Cellophane Noodles, Chinese Rice Vermicelli and Chinese Vermicelli. They don’t take much to prepare – stiff like wire when you buy them, they soften with a short soak in hot water, and within about 5 minutes they are ready to toss with other ingredients. But don’t mix them up with Indian rice Vermicelli, that is vermicelli of a different type.
This salad takes some fresh, younger spinach and wilts it with sesame oil before tossing with the glass noodles. You can sprinkle with some sesame seeds to complete the dish.
Similar dishes include Glass Noodles and Green Mango Salad, Indian Vermicelli Payasam, and Sweetcorn and Spinach Bhurji.
Browse all of our Spinach dishes, and all of our Vermicelli dishes. Our Asian dishes are here. Or browse our Early Spring recipe collection.
Continue reading “Glass Noodles with Spinach”
In this memorable salad from Ottolenghi and Tamimi’s Jerusalem, roasted Cauliflower, Celery and Hazelnuts are combined with Pomegranate, fresh Parsley, and warming spices. A sweet-tart vinaigrette finishes it off.
When we roast cauliflower, we make a whole lot, often 2 – 3 trays, and it is used for Cauliflower Soup, Crispy Cauliflower with Tahini Yoghurt Dressing, and this salad. Roasted cauliflower is one of the best ways to use this gorgeous winter vegetable.
Similar recipes include Roasted Cauliflower, Grape and Cheddar Salad, and Slow Cooked Cauliflower with Spices and Lime.
Browse all of our Cauliflower recipes, all of our Ottolenghi dishes and all of our Salads. Or explore our Early Spring recipes.
Continue reading “Roasted Cauliflower and Hazelnut Salad with Pomegranate”
Ensalada is a Spanish salad of perfect tomatoes and mild, sweet onion slices. It is found around the world in countries or regions that have had a Spanish influence in their history. Ensalada is centre on the table at meal times. They can be simple with just the 2 perfect ingredients dressed with olive oil and white wine vinegar, or they can have addition ingredients added to the simple base. In this way, the salad can vary from day to day, yet still feature the 2 main ingredients. A few olives, some cucumber slices, a little cos lettuce, a tiny amount of soft herb. A salad that is sweet, cool and fresh.
Made this way, the salad is perfect. Over stuffed with numerous additions, it is no longer ensalada, but a mish mash of complex flavours that negate the beautiful simplicity of the traditional way of serving this salad.
Similar recipes include this terrific Tomato Salad, Broad Bean and Tomato Salad, and Tomato Salad with Green Olives.
You can find other Tomato Salads here. Or explore our Early Autumn dishes.
Continue reading “Ensalada”
Lucy Nourish Me is in love with the flavours of the orient – shoyu, tamari, mirin, rice wine vinegar, rice vinegar, kombu and much more more. She uses them with aplomb. Right now I am exploring radish recipes, and Lucy has a couple that remove the tangy peppery flavour and make the radishes a great vehicle for the flavours of Japan.
Lucy adapted this recipe from Jamie Oliver, and of course (can’t help myself) I have adapted it again. What a nice chain we make, linking recipe to person to recipe to person over time and space.
This is the quickest and simplest of radish recipes, honestly. I love the peppery tang of radishes, but these recipes from the East are a nice change.
Similar recipes include Quick Pickled Radishes with Asian Flavours, and Slightly Pickled Cucumber and Red Radish Salad.
Explore our other Radish Recipes and our other Quick Pickles. Try our Japanese dishes. Our Late Spring recipes are all here.
Continue reading “Very Quick Radish Pickles | Japanese Radish Pickles”
George Calombaris, well known Australian celebrity chef (how I dislike those words), is in the news for all the wrong reasons right now. But his food is very very good. This Grain Salad is delish, and I have my twitter sister, Jude, to thank for pointing me to it.
It is divine, and perfect for this changeable Spring weather. It is perfect one day, then the weather gods drag us back into mid Winter weather the next. A transitional season.
This recipe uses freekeh, but other grains can be used – couscous, quinoa, barley, burghul, for example). It is one of the best uses of freekeh and du Puy lentils that I know. The flavours in this dish are just right and balance well. It is sweet, sour, tangy, crunchy, soft, earthy, herby, and healthy.
Similar recipes include Green Beans with Freekeh, Walnuts and Tahini, Crushed du Puy Lentils with Cumin and Tahini, and Du Puy Lentils with Feta and Tomatoes.
Browse all of our Freekah dishes, du Puy recipes, and all of our many Salads. Our recipes from Cyprus are here. Or browse our Early Spring collection of dishes.
Continue reading “Cypriot Grain Salad”
Urad Sprouts make a delicious Sundal
Sundals, from Tamil Nadu in South India, are quick, stir-fried lentils or beans with spices and coconut. Not only are they quick, they are delicious and healthy.
Sprouting the lentils adds another layer of nutrition and flavour. In this recipe, whole urad lentils are sprouted and then stirfried.
Similar recipes include Bean Sprout Sundal, Brown Lentil Sprouts Sundal, Sprouted White Pea Sundal, and Urad Dal Sundal.
Check out our other Sundal recipes for quick and easy snacks or side dishes. Sundals can also be used as prasadam and neivedyam for Navaratri or Ganesha Chaturthi and other Hindu Festivals. Click the links for other recipes for these festivals. Or explore our collection of Indian recipes. Our Indian Essentials are here.
Continue reading “Black Gram Sprouts Sundal | Quick Urad Lentil Stirfry with Coconut”
This dish of beautiful fresh buffalo mozzarella balls has saved me many a time, late at night, tired from a long day, collapsed in front of the television. Mozzarella balls are torn apart, tomatoes, cukes and herbs added, and pomegranate molasses drizzled over.
Tearing the fresh Mozzarella adds great texture, great mouth-feel, and a much more interesting look than slicing. Never slice the large balls unless absolutely necessary.
Try these other fresh Buffalo Mozzarella recipes. Roasted Red Pepper Salad with Fresh Mozzarella, Mozzarella and Cucumber Salad with Caperberries, and Marinated Zucchini Salad with Bocconcini.
Browse all of our Mozzarella recipes here, and all of our many many Salads. Or explore our beautiful Late Summer dishes.
Continue reading “Fresh Mozzarella Salad with Tomatoes, Cucumber and Pomegranate Molasses”
Spring brings us Broad Beans. Celebrate their freshness with this salad.
Oh the joy of Spring. Two pieces of that joy are the short season of the Broad Bean, and the arrival of ripe cumquats. Today we celebrate the Broad Bean with a quick salad.
Larger Broad Beans need to be twice peeled. That is, they are first removed from the pod, of course, and then each bean has their thick outer shell removed. This seems like a lot of work, but once you are on a roll, it happens quickly. I use a small, sharp knife to knick the outer skin, then a quick peel and the inner bean pops out. The inner bean is much gentler in taste, very delicious.
You can also make this salad at other times of the year – just use frozen broad beans, easily available from your supermarket. You can find them peeled and unpeeled. Go for the peeled ones if you can find them – much easier and definitely quicker.
Are you looking for similar recipes? Try Broad Beans Mezze, Ensalada, Spring Pasta with Broad Beans and Mint, Broad Beans with Fresh Pecorino, and Pan Fried Broad Bean Salad.
Browse all of our Broad Bean recipes, our Tomato Salads, and all of our Salads. And explore our Mid Spring dishes.
Continue reading “Broad Bean and Tomato Salad”
Simple salads are simply the best. Figs are one of my most favourite fruits but here in Adelaide they are very expensive, about $2 for each little fig. So they are like a treat – instead of buying chocolate, we buy some figs. And their season begins in late Mid Summer – the excitement builds as figs first appear in the shops.
Mostly we eat them slowly, as they are, but Fig Salads are gorgeous. This recipe is very simple and plays to the beautiful flavours of the white fig.
Similar recipes include Fig Salad with Hazelnuts, Roast Sweet Potato and Fresh Figs, and Fig and Almond Salad.
Please browse our Fig Salads, all Fig recipes, and also our range of Salad dishes. You can also enjoy our collection of Autumn dishes here.
Continue reading “White Fig and Rocket Salad”
Last Spring I fell in love with Broad Beans. Always a hated vegetable, we decided to spend time exploring them. To take the time to treat them properly. And fall in love I did. So this year, I am growing my own.
This recipe is a very quick dish once the beans have been podded and the individual beans have had their thick peel removed. It is a good idea to peel them when you have time, for example while watching TV at night, then pop them in the fridge, ready to be used the next day for a quick dish or snack.
Similar recipes include Broad Beans Mezze, Tomato and Broad Bean Salad, Pan Fried Broad Bean Salad with Tomato and Thyme, Pan Fried Broad Beans with Lime, Chilli and Salt, and Tawa Broad Beans.
You might like to browse our other Broad Bean recipes and our other Snacks. All of our Salads are here. Or explore our collection of Late Spring recipes.
Continue reading “Broad Beans with Crispy Garlic”
This Cauliflower dish is a take on a classic Israeli and Lebanese recipe in Ottolenghi and Tammi’s book Jerusalam. I have twisted it up just a little to suit us and our friends, but I have to tell you that this is a favourite dish in our circle. I love it partly because it is very quick to make if you roast the cauliflower. Ottolenghi deep fries it (and that is delicious) but often time is a real factor in this household. So the cauliflower is roasted when we need awesome dishes in quick-sticks time. We can get on with other things while the roasting happens. I have to say, though, that deep frying gives the cauli beautiful crispy exteriors and cooks the interior just enough to be amazing.
Tahini features in creative ways in Israel, in both simple eateries and upmarket restaurants. For these types of dishes, grab good tahini from your Middle Eastern grocers – you won’t go back to the supermarket shelves, and they have a smoothness not available in the Greek brands. Choose a light-coloured tahini made from hulled sesame seeds.
The tahini sauce, thick and wonderfully rich, is the focal point of this dish. I use about 3/4 of Ottolenghi’s sauce with the cauliflower, and the rest is put to use as dips and salad dressings. This dish fits perfectly in any mezze selection, makes a great substantial meal when served with fresh tomato salad and a warm pitta, or is an excellent side for many meals.
Similar dishes include Roasted Cauliflower Salad with Hazelnuts and Pomegranate, Roasted Cauliflower and White Bean Puree, Cauliflower Slow Cooked with Lemon and Spices, Green Tahini Sauce, White Beans with Tahini, and Tahina Tarator.
Browse all of our Cauliflower recipes, and dishes where tahini features. Our dips and sauces are here. Explore our Israeli dishes, all of our wonderful Salads, and check out or Early Spring collection of recipes.
Continue reading “Crispy Cauliflower with Tahini Yoghurt Sauce”
Yay for warm weather! And as soon as the weather turns the slightest bit warm, I begin making Summery salads again. I find them the most healthy type of dish for Spring, Summer and into Autumn. As each year passes, we eat salads further into winter, roasting our ingredients, or incorporating barley, freekeh, quinoa and other filling and satisfying ingredients.
Today’s salad is definitely a Spring dish, a Mushroom Salad. Spring Mushrooms are grilled with some red onion and then dressed. It is gorgeous.
Similar dishes include Mushroom, Spinach and Blue Cheese Salad, Mushroom and Carrot Salad with Mung Bean Sprouts, Mushrooms Baked in Vine Leaves, and Stuffed Mushrooms.
You might like to also browse our other Salads – over a hundred! Or just the Mushroom Salads. Have a look at all of our Mushroom recipes here. And explore our easy Early Spring recipes too.
Continue reading “Grilled Mushroom and Red Onion Salad”
Colourful, juicy, delicious.
It is Spring, and the nasturtiums have leaves as big as lotus leaves and flowers of all hue peaking out from beneath.
This dish is an adaptation of an Ottolenghi recipe – a sald using pink grapefruit. I had a dozen pink grapefruit and this seemed an awesome opportunity to play with this recipe. The original recipe uses watercress, which is difficult to find here – its not common and is expensive. Not having the inclination or the time to drive the 30 mins it takes to get to a green grocer that does stock it, I substituted with produce from my garden. Into the salad went baby nasturtium leaves, yellow and red nasturtium flower petals and marigold flower petals. It was extraordinary.
This is a salad that, even in its original form, appears on paper like it won’t come together with Ottolenghi’s usual balanced and banging flavours. It feels like too much sumac. There is a chilli in the dressing. And crispy, sharp raw onion. But the flavours are massive and surprising! Bright, puckery grapefruit gently mixed with peppery watercress (in my case, nasturtium leaves), bitter Belgian endive, sweet leaves of basil basil, sharp red onion slices, and a tangy vinaigrette heavy with the lemony tangy sumac. Flavour clash? Not at all. A beautiful, balanced, juicy salad that is colourful and divine.
Similar recipes include Three Citrus Salad with Chilli, Ginger and Almond Salsa, Pink Grapefruit Salad with Avocado, and Pomelo and Green Mango Salad.
You might also like to explore our extensive Salad recipes and Grapefruit dishes. Our Ottolenghi recipes are here. Or browse our Early Spring dishes.
Continue reading “Pink Grapefruit and Sumac Salad with Nasturtium Leaves and Garden Flowers”