Ottolenghi salad recipes

Properly ripe, wonderfully sweet tomatoes should simply be put on a pedestal and left to be enjoyed and admired. The second-best thing you can do with them is to make a salad. This one combines sweet, sour and salty notes, and is best served with warm bread to scoop up the tomatoes and soak up their juices

Here is a dish that melds the best flavors of summer into a robust salad. Yotam Ottolenghi calls for cherry tomatoes, but summer’s best tomatoes would also be right at home among the feta, mint and za’atar, the Middle Eastern spice blend. Serve it alongside grilled meat, preferably in the back yard, summer nipping at the heels.

Lightly grilled courgettes and asparagus are tossed with slices of crispy manouri cheese and dressed in a fragrant basil oil in this colourful summer salad.

Cauliflower, Pomegranate, and Pistachio Salad from Ottolenghi Simple - Occasionally Eggs

Ottolenghi’s Fabulous & Unique Spring Green Salad Recipe https://resepmamiku.com/en/ottolenghis-fabulous-unique-spring-green-salad-anexplorerskitchen

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Save this Cucumber salad with sumac, onion and radishes recipe and more from The Guardian Feast Supplement, December 29, 2018 to your own online collection at EatYourBooks.com

Ottolenghi’s Green Bean Salad is a refreshing and unique combination of Mediterranean and Middle Eastern flavors. The beans are perfectly crisp, while the

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Add a few roughly chopped toasted hazelnuts, if you fancy some extra crunch

This is a fairly simple dish that tastes like an Italian summer holiday. All you need is some bread to mop it all up

Sweet raisins, chopped almonds and sour cherries add some welcome texture to this simple rice salad. Serve as is as a satisfying meal on its own, or as a side to a larger spread.

An orange and date salad that celebrate the sweet and savory ingredients all in one bowl.

Freekeh Salad recipe from Rick Stein's brilliant cookbook From Venice to Istanbul. Perfect as an accompanying pilaf or summer side salad, this Middle-Eastern inspired treat is flavoured with pomegranate seeds, pistachios, mint and spring onion.

Call these Ottolenghi salads ‘sides’ at your peril – these dishes are just as flavourful as the rest of your summer spread.

This is our take on the Iranian staple, Shirazi salad. By smacking the cucumbers—a technique borrowed from China—you achieve a crunchy texture along with some smashed pieces that really absorb the dressing. Serve it as part of a spread, as a starter, or as a lunchtime salad.

With fresh Alphonso mango, fried cauliflower and curried chickpeas, this flavour-packed salad from Ottolenghi is ideal for summer.

Nepalese Potato Salad with Tamarind | Yotam Ottolenghi

The punchy dressing, with its garlic, ginger and fish sauce, is what makes this salad so special. Use whatever mixture of tomatoes you can get your hands on