Type: Spices
Roasted pepper salad with cucumber and herbs
This is a take on Tunisian mechouia, a grilled vegetable salad to which we’ve added fresh cucumber and herbs. You can eat…
Grilled courgettes with warm yoghurt and saffron butter
This recipe is inspired by kousa b’laban, a Levantine dish of stuffed baby marrow cooked in yoghurt. In this simplified version the…
Spiced mashed aubergine and peas
More often than not, staff food at the Ottolenghi delis uses up leftover roasted vegetables, mixed with some of our abundance of…
(all the) herb dumplings with caramelised onions
We love the abundance of herbs at play here, which lends a deep earthiness to these dumplings. Cooking down the herbs in…
Smooshed carrots with coriander-pistachio pesto and pickled onions
Think big, bold colours and flavours: this dish is a good way to dress up the humble carrot in its most fantastic…
Green herb bagna cauda
This dip is loosely based on bagna càuda, an Italian dish made from anchovies, garlic and olive oil. Here we add earthy…
Spiced semolina with sweetcorn, peanuts and coriander
Semolina is, more often than not, overlooked in favour of its similar-natured cousin polenta. They can both be used for the same…
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…
Black lime beef skewers with sumac onions
Black limes act as both a flavour enhancer and a tenderiser in this marinade, softening the meat but also giving it an…