Type: Acidity
Cucumber, za’atar and chopped lemon salad
This salad makes a seriously crisp and refreshing impact, thanks to all the lemon that goes into it: juice, flesh and skin….
Mashed sweet potatoes with yoghurt and lime
If you, or your taste buds, are feeling a bit sleepy, this mash will definitely shake things up for you. It’s got…
Chaat masala potatoes with yoghurt and tamarind
This dish is inspired by aloo chaat, an Indian street food that has many regional variations, all of which are not for…
Noor’s black lime tofu
Dried limes have been a constant in the Ottolenghi pantry for years. Recently, though, we have been using them with extra vigour…
Sticky rice balls in tamarind rasam broth
Our version of rasam, a South Indian broth, is sharp, complex and rich from the spices and the charring of tomatoes and…
Rainbow chard with tomatoes and green olives
This summery side dish will really benefit from using the best-quality, ripe tomatoes. Rainbow chard looks beautiful but, for flavour, Swiss chard…
Tempura stems, leaves and herbs
Huge quantities of beets are roasted across the Ottolenghi restaurants, so we’re always on the lookout for clever ways of using the…
Broccoli two ways with chilli and cumin
Unlike its cousins, cauliflower and cabbage, broccoli isn’t very comfortable being cooked for a long while. All our past attempts at being…
Roasted carrot salad with chamoy
If you need to capture Ixta in a single foodstuff, look no further than chamoy. It’s made of pickled fruit (tick for…