Roasted lemon and fregola salad
When I cooked this recipe to camera I had a home crowd watching me I couldn't have dreamed of. That night a group of Aussie women checked into Roberto's tiny country hotel. It turned out they landed in Italy that morning arriving from London, where they visited the restaurant of their favourite chef; and that chef is your humble servant. So the one night they are in Ottolenghi eating the food and the next night they are in Sardinia watching him cook to camera in the courtyard of a small hotel in in small town. Most people would probably not be able to get the wild flowers I used in Sardinia to spread over the salad at the end. They look great but they aren't essential. You can leave the out, substitute with other edible wild flowers that are in season and local to you, or replace with some more picked herbs.
Course
Makes
Be the first to log a make
No makes logged yet — log yours using the button above.
You may also like
Za'atar salmon and tahini
Yotam Ottolenghi · Ottolenghi.co.uk
If you haven’t yet paired fish with tahini, then you’re in for a real treat. This version combines tahini with herbaceous za’atar and sour sumac, our ever-familiar but much treasured test kitchen staples. We strongly recommend using creamy, nutty tahini that’s sourced from countries within the Levant. Eat this shortly after cooking, as cooked tahini doesn’t sit or reheat very well.
Za'atar cacio e pepe
Yotam Ottolenghi · Ottolenghi.co.uk
We know we’ve messed with an Italian classic here, but za’atar does get along very well with the pepper and cheese. The technique for getting cacio e pepe right isn’t complicated, but you must follow it to a T to ensure a smooth, rich sauce. It’s also essential to use a wide pan and a little water to cook the pasta in because that ensures enough starch to emulsify the sauce. Grate the cheeses as finely as possible (if you have one, a Microplane grater is ideal here), so they melt happily into the sauce.
Yuzu dressed slaw with fried peanuts and Thai basil
Yotam Ottolenghi · Ottolenghi.co.uk
The dressing here is sharp and light rather than clingy - yuzu and soy rather than anything creamy - so give it a quick toss just before eating. The wakame gets dressed first, soaking up the flavour before being mixed through the vegetables. A mandoline makes the slicing easier, though a sharp knife does the job. You can also serve it piled onto seaweed sheets and folded up like little tacos.
Yoghurt and orange semifreddo with cherries and amaretti
Yotam Ottolenghi · Ottolenghi.co.uk
You can make semifreddo without an ice-cream machine, so it’s a brilliantly easy and useful summer pudding to have up your sleeve. This one will look especially beautiful if made in a medium brioche tin or a patterned tin, but a basic pudding bowl (or any other bowl, for that matter) will work just fine, too. A couple of hours before you want to serve, transfer the semifreddo from the freezer to the fridge to thaw, so it’s soft on the outside and icy inside: perfect for a hot day.
White sangria with kiwi and lemon grass
Yotam Ottolenghi · Ottolenghi.co.uk
My team and I wanted to create a portable and not-so-messy way of jazzing up glasses of wine or bubbles on the beach. This ‘sangria syrup’ will do just that. Simply place the syrup in a flask or old jam jar and take it with you to the beach, ready to be topped up with your wine of choice.
Water borek with butternut squash and feta
Yotam Ottolenghi · Ottolenghi.co.uk
This recipe was originally published with lamb but we have adopted it to make it vegetarian. Making the pastry is a labour of love but very worth it. However, you could use fresh lasagna sheets if you are short of time. To get ahead, make the filling and the pastry the day before. Just make sure to refrigerate and cover the pastry with a damp cloth to prevent the top from drying. Serve with Shatta or a tomato sauce.