Type: Vegetables, pulses and grains
Roasted butternut squash with burnt aubergine and pomegranate molasses
Roasted wedges of butternut squash are a staple in the Ottolenghi kitchen. We’ve paired them with all sorts of flavours over the…
Baked okra with tomato and ginger
This is one of our go-to easy supper recipes at the end of a day’s work. it’s easy, comforting and full of…
Purple sprouting broccoli and salsify with caper butter
There are a lot of white root vegetables that need, well, a bit more rooting for. Turnip, kohlrabi, swede: it’s easy for…
Chargrilled broccoli with chilli and garlic
If there’s one dish our customers won’t let us take off the menu, it’s this. It’s been with us since the day…
Sweet broccolini with tofu, sesame and coriander
It now seems very normal for us to bring Asian brushstrokes to an otherwise Middle Eastern canvas when we’re thinking about a…
Baked artichokes and broad beans
The clash of greens makes this a perfect dish for spring. We love to have it as a starter, with some crusty…
Cucumber and poppy seed salad
Get hold of the small Lebanese cucumbers for this, if you can: they’re more robust, crunchy and full of earthy flavour than…
Marinated aubergine with tahini and oregano
Some combinations are just a match made in Middle Eastern heaven. With roasted wedges of aubergine and creamy tahini sauce, for example,…
Burnt aubergine with yellow pepper and red onion
You want the aubergine flesh to be really smoky here. There are three ways to do this. The first – and the…