Type: Pulses & Grains
Tabbouleh fritters with quick chilli sauce
You can choose to eat these as they are or, for the ultimate veggie pita, make the homemade pitas on, open them…
Yoghurt rice with chana dal and curry leaf oil
This take on Indian ‘curd rice’ is all at once creamy, hearty, spicy and comforting. We added egg yolk to the base,…
Savoury oat porridge with ginger-garlic crumbs
Breakfasts are a solo affair at the OTK, with each person left to their own devices. Tara with her big ol’ bowl…
Chaat masala chickpea and polenta chips
These chips celebrate our favourite little bean in its multiple forms by using chickpea (gram) flour for the base, and then whole…
Green cannellini and tahini
Variations of warm beans served with tahini are popular throughout the Arab world, with dishes such as chickpea fatteh and ful mudammas…
Cheesy polenta and tomato sauce
This is polenta dressed to impress as a veggie main, but not so overdressed that it can’t also work as a side…
Creamy dreamy hummus
This basic hummus recipe follows the tips and tricks referenced in the ‘On hummus’ recipe. Serve this alongside the pillowy pitas (see…
On hummus
Hummus has made its appearance in many an Ottolenghi recipe, and for good reason. It is a universally loved food, so much…
Hawaij onion and chickpea soup with cheesy toast
This is based on French onion soup. Similar to the classic, a large quantity of onions is cooked low and slow (use…