Ottolenghi Simple

by Yotam Ottolenghi

  Za’atar is the green powder made from dried and ground za’atar leaves, sesame seeds, sumac, and salt. There’s a huge range in the quality of available brands but I only like to use those with just these four ingredients in them. The leaves have a distinctive, savory aroma and their flavor is complex. There’s a connection to oregano and marjoram, but also to cumin, lemon, sage, and mint. A pinch sprinkled over meat, fish, or vegetables, or mixed with oil and drizzled over dishes, can absolutely transform them. See the chopped salad with tahini and za’atar, for example (this page), or the roast mushrooms and chestnuts (this page). Za’atar is also great sprinkled over all legume-based spreads. If you don’t want to make the red pepper paste to go on top of the lima bean mash (this page), for example, then just a sprinkle of za’atar also works.

  A note on vegetarian, vegan, and gluten-free recipes

  This book is all about recipes that fit with in the Ottolenghi SIMPLE structure without any compromise on freshness, bounty, and flavor. Any other “free-from” focus was not, this time, a priority. I was delighted, therefore, to see how many of the recipes were still vegetarian and vegan. You’ll see that 100 percent of the soups; raw veg; grain, rice, and pulse dishes; and desserts, for example, are vegetarian, as are 80 to 90 percent of the brunch, cooked veg, and potato dishes. Half of the potato and grain, rice and pulse recipes, and raw veg dishes are vegan.

  Index

  A

  almonds: blueberry, almond, and lemon cake

  grilled lamb fillet with almonds

  anchovies: anchovy and samphire spaghetti

  pizza bianca

  roasted eggplant with anchovies

  apples: spiced apple cake

  watermelon, green apple, and lime salad

  arayes: lamb

  Arnold’s roast chicken

  asparagus: mustard-marinated kale with asparagus

  roasted asparagus with almonds, capers, and dill

  avocados: avocado and fava bean mash

  avocado butter on toast

  soba noodles with lime, cardamom, and avocado

  B

  barberries

  tomato, orange, and barberry salsa

  beef: beef meatballs with lemon and celery root

  beef sirloin and basil salad

  harissa beef sirloin with pepper and lemon sauce

  ricotta and oregano meatballs

  beets: beet, caraway, and goat cheese bread

  roasted beets with yogurt and preserved lemons

  blackberries: plum, blackberry, and bay friand

  black garlic

  bread: avocado butter on toast

  beet, caraway, and goat cheese bread

  cornbread with Cheddar, feta, and jalapeño

  Nutella, sesame, and hazelnut rolls

  tomato and bread salad

  zucchini and ciabatta frittata

  Bridget Jones’s pan-fried salmon

  brioche: portobello mushrooms with brioche and poached eggs

  broccoli: fried broccoli and kale with garlic, cumin, and lime

  broccolini with soy sauce, garlic, and peanuts

  Brunsli chocolate cookies

  Brussels sprouts with browned butter and black garlic

  buckwheat and French bean salad

  bulgur wheat: bulgur with mushrooms and feta

  bulgur with tomato, eggplant, and lemon yogurt

  butternut squash: butternut squash with corn salsa, feta, and pumpkin seeds

  roasted butternut squash with lentils and dolcelatte

  C

  cabbage: Garry’s stir-fried cabbage

  roast cabbage with tarragon and pecorino

  cakes: blueberry, almond, and lemon cake

  hazelnut, peach, and raspberry cake

  mint and pistachio chocolate fridge cake

  spiced apple cake

  carrots carrot salad with yogurt and cinnamon

  roasted baby carrots with harissa and pomegranate

  cauliflower: cauliflower, pomegranate, and pistachio salad

  cauliflower “tabbouleh”

  chilled cucumber, cauliflower, and ginger soup

  curried egg and cauliflower salad

  mustardy cauliflower cheese

  roasted whole cauliflower

  cavolo nero with chorizo

  celery root: beef meatballs with celery root

  whole-roasted celery root

  chard: tomato, chard, and spinach with toasted almonds

  cheese: beet, caraway, and goat cheese bread

  bulgur with mushrooms and feta

  burrata with grilled grapes and basil

  butternut squash with corn salsa, feta, and pumpkin seeds

  cornbread with Cheddar, feta, and jalapeño

  gnocchi alla Romana

  harissa and Manchego omeletes

  lamb and feta meatballs

  mustardy cauliflower cheese

  orzo with shrimp, tomato, and marinated feta

  oven fries with oregano and feta

  pasta with pecorino and pistachios

  pea, za’atar, and feta fritters

  roast cabbage with tarragon and pecorino

  roasted butternut squash with lentils and dolcelatte

  spinach- and Gorgonzola-stuffed baked potatoes,(see also ricotta)"

  cheesecake: honey and yogurt set cheesecake

  sweet and salty cheesecake with cherries

  chestnuts: mushrooms and chestnuts with za’atar

  chicken: Arnold’s roast chicken

  chicken Marbella

  chicken with miso, ginger, and lime

  seeded chicken schnitzel

  slow-cooked chicken with a crisp corn crust

  spring roast chicken

  chickpeas: chickpeas and Swiss chard with yogurt

  gigli with chickpeas and za’atar

  rose harissa chickpeas with flaked cod

  chiles: chile fish with tahini

  chile flakes, Urfa

  cornbread with Cheddar, feta, and jalapeño

  grilled beefsteak tomatoes with chile, garlic, and ginger

  chips, sweet potato

  chocolate: Brunsli chocolate cookies

  mint and pistachio chocolate fridge cake

  Nutella, sesame, and hazelnut rolls

  chorizo, cavolo nero with

  chraimeh sauce

  clafoutis: fig and thyme

  coconut-crusted fish fingers

  coconut milk: curried lentil, tomato, and coconut soup

  cod, rose harissa chickpeas with flaked

  cookies, Brunsli chocolate

  corn: corn salsa

  grilled prawn, corn, and tomato salad

  shrimp and corn fritters

  cornbread with Cheddar, feta, and jalapeño

  couscous, cherry tomato and herb salad

  cucumber: chilled cucumber, cauliflower, and ginger soup

  cucumber and lamb’s lettuce salad

  rice noodle salad with cucumber and poppy seeds

  tomato and cucumber raita

  curry: curried egg and cauliflower salad

  curried lentil, tomato, and coconut soup

  roasted eggplant with curried yogurt

  custard: vanilla custard with roasted strawberries and rhubarb

  E

  edamame: two bean and two lime salad

  eggplant: bulgur with tomato, eggplant, and lemon yogurt

  pasta alla Norma

  pork with ginger, green onions, and eggplant

  Puy lentil and eggplant stew

  Puy lentils with eggplant, tomatoes, and yogurt

  roasted eggplant with anchovies

  roasted
eggplant with curried yogurt

  eggs: baked potatoes with egg and tonnato sauce

  braised eggs with leek and za’atar

  curried egg and cauliflower salad

  harissa and Manchego omeletes

  portobello mushrooms with brioche and poached eggs

  zucchini and ciabatta frittata

  F

  fava beans: avocado and fava bean mash

  fig and thyme clafoutis

  fish

  fridge cake, mint and pistachio chocolate

  frittata, zucchini and ciabatta

  fritters: Iranian herb fritters

  pea, za’atar, and feta fritters

  shrimp and corn fritters

  G

  Garry’s stir-fried cabbage

  gnocchi alla Romana

  grapes, burrata with grilled

  green beans: buckwheat and haricots verts salad

  tofu and haricots verts with chraimeh sauce

  two bean and two lime salad

  green onions: green onion and ginger salsa

  green onion and herb salad

  ground cardamom

  H

  harissa

  harissa and confit garlic roast potatoes

  harissa and Manchego omeletes

  harissa-baked potato skins

  harissa beef sirloin with pepper and lemon sauce

  pappardelle with rose harissa, black olives, and capers

  roasted baby carrots with harissa and pomegranate

  rose harissa chickpeas with flaked cod

  scrambled harissa tofu

  hazelnuts: hazelnut, peach, and raspberry cake

  Nutella, sesame, and hazelnut rolls

  herbs: green onion and herb salad

  herby zucchini and peas with semolina porridge

  Iranian herb fritters

  I

  ice cream, no-churn raspberry

  Iranian herb fritters

  K

  kale: fried broccoli and kale with garlic, cumin, and lime

  mustard-marinated kale with asparagus

  L

  lamb: grilled lamb fillet with almonds

  lamb and feta meatballs

  lamb and pistachio patties

  lamb arayes with tahini and sumac

  lamb meatloaf with tahini sauce and tomatoes

  lamb siniyah

  slow-cooked lamb shoulder

  spiced “shepherd’s pie” with lima bean crust

  lamb’s lettuce: cucumber and lamb’s lettuce salad

  leeks: braised eggs with leek and za’atar

  lemon, preserved

  lentils: curried lentil, tomato, and coconut soup

  Puy lentil and eggplant stew

  Puy lentils with eggplant, tomatoes, and yogurt

  roasted butternut squash with lentils and dolcelatte

  lettuce: gem lettuce with fridge-raid dressing

  harissa-baked potato skins and crispy lettuce salad

  lima beans: lima bean mash with muhammara

  spiced “shepherd’s pie” with lima bean crust

  M

  mackerel with pistachio and cardamom salsa

  mango, fish cake tacos with

  meatballs: beef meatballs with lemon and celery root

  lamb and feta meatballs

  ricotta and oregano meatballs

  muhammara

  mushrooms: bulgur with mushrooms and feta

  mushrooms and chestnuts with za’atar

  portobello mushrooms with brioche and poached eggs

  N

  noodles: rice noodle salad

  soba noodles with lime, cardamom, and avocado

  Nutella, sesame, and hazelnut rolls

  O

  okra: quick okra with sweet-and-sour dressing

  olives: pappardelle with rose harissa, black olives, and capers

  pomegranate and olive salsa

  omeletes, harissa and Manchego

  P

  parsnips: smoked fish and parsnip cakes

  pasta

  patties, lamb and pistachio

  peaches:, 5-spice peach and raspberry salad

  hazelnut, peach, and raspberry cake

  peas: herby zucchini and peas with semolina porridge

  new potatoes with peas and cilantro

  pea, za’atar, and feta fritters

  zucchini, pea, and basil soup

  peppers: muhammara

  squid and red bell pepper stew

  pine nut salsa, 3.1, 7.1

  pistachios: cauliflower, pomegranate, and pistachio salad

  lamb and pistachio patties

  mint and pistachio chocolate fridge cake

  pasta with pecorino and pistachios

  pistachio and cardamom salsa

  pizza bianca

  plum, blackberry, and bay friand

  pomegranate: cauliflower, pomegranate, and pistachio salad

  pomegranate and olive salsa

  pomegranate molasses

  roasted baby carrots with harissa and pomegranate

  pork with ginger, green onion, and eggplant

  porridge, semolina

  potatoes: aromatic olive oil mash

  baked potatoes with egg and tonnato sauce

  harissa and confit garlic roast potatoes

  harissa-baked potato skins

  new potatoes with peas and cilantro

  oven fries with oregano and feta

  pizza bianca

  shallow-fried potatoes with rosemary and sumac

  spinach and Gorgonzola-stuffed baked potatoes

  pumpkin, saffron and orange soup

  R

  raita, tomato and cucumber

  raspberries: 5-spice peach and raspberry salad

  hazelnut, peach, and raspberry cake

  no-churn raspberry ice cream

  rhubarb, vanilla custard with roasted strawberries and

  rice: baked mint rice with pomegranate and olive salsa

  baked rice with confit tomatoes and garlic

  brown rice with caramelized onions and black garlic

  Thai sticky rice with crispy ginger, chile, and peanuts

  ricotta and oregano meatballs

  rolls, Nutella, sesame, and hazelnut

  runner beans: slow-cooked runner beans in tomato sauce

  S

  salads: beef sirloin and basil salad

  buckwheat and haricots verts salad

  carrot salad with yogurt and cinnamon

  cauliflower, pomegranate, and pistachio salad

  cauliflower “tabbouleh”

  chopped salad with tahini and za’atar

  couscous, cherry tomato, and herb salad

  cucumber and lamb’s lettuce salad

  curried egg and cauliflower salad

  5-spice peach and raspberry salad

  gem lettuce with fridge-raid dressing

  green onion and herb salad

  grilled prawns, corn, and tomato salad

  harissa-baked potato skins and crispy lettuce salad

  rice noodle salad

  seaweed spaghetti and sesame salad

  tomato and bread salad with anchovies and capers

  tomatoes with sumac shallots and pine nuts

  two bean and two lime salad

  watermelon, green apple, and lime salad

  zucchini, thyme, and walnut salad

  salmon, Bridget Jones’s pan-fried

  salsas: corn salsa

  green onion and ginger salsa

  lime salsa

  pine nut salsa, 3.1, 7.1

  pistachio and cardamom salsa<
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  pomegranate and olive salsa

  tomato, orange, and barberry salsa

  tomato salsa

  samphire: anchovy and samphire spaghetti

  schnitzels, seeded chicken

  sea bass: whole roasted sea bass with soy sauce and ginger

  seaweed spaghetti and sesame salad

  semolina porridge

  siniyah, lamb

  shrimp: charred shrimp, corn, and tomato salad

  orzo with shrimp, tomato, and marinated feta

  shrimp and corn fritters

  soups: chilled cucumber, cauliflower, and ginger soup

  curried lentil, tomato, and coconut soup

  pumpkin, saffron, and orange soup

  zucchini, pea, and basil soup

  spinach: spinach- and Gorgonzola-stuffed baked potatoes

  tomato, chard, and spinach with toasted almonds

  squid and red bell pepper stew

  stews: Puy lentil and eggplant stew

  squid and red bell pepper stew

  strawberries: sumac-roasted strawberries

  vanilla custard with roasted strawberries

  sumac

  sweet potatoes: sweet potato fries

  sweet potato mash with lime salsa

  Swiss chard: chickpeas and Swiss chard with yogurt

  T

  tacos, fish cake

  tahini

  chile fish with tahini

  chopped salad with tahini and za’atar

  green tahini sauce

  lamb arayes with tahini and sumac

  lamb meatloaf with tahini sauce and tomatoes

  lamb siniyah

  tartare, trout

  Thai sticky rice with crispy ginger, chile, and peanuts

  tofu: scrambled harissa tofu

  tofu and haricots verts with chraimeh sauce

  tomatoes: baked rice with confit tomatoes

  beefsteak tomato carpaccio

  bulgur with tomato, eggplant and lemon yogurt

  couscous, cherry tomato, and herb salad

  curried lentil, tomato, and coconut soup

  fettuccine with spiced cherry tomato sauce

  grilled beef tomatoes with chile, garlic, and ginger

  grilled prawn, corn, and tomato salad

  hot, charred cherry tomatoes

  lamb bake with tahini sauce and tomatoes

  orzo with shrimp, tomato, and marinated feta

  pasta alla Norma

  Puy lentils with eggplant, tomatoes, and yogurt

  slow-cooked runner beans in tomato sauce