Ottolenghi Simple: A Cookbook

Title Page
Copyright
Contents
Introduction: Ottolenghi Simple
Brunch
	Braised Eggs with Leek and Za’atar
	Harissa and Manchego Omeletes
	Zucchini and Ciabatta Frittata
	Portobello Mushrooms with Brioche and Poached Eggs
	Scrambled Harissa Tofu
	Avocado Butter on Toast with Tomato Salsa
	Beet, Caraway, and Goat Cheese Bread
	Cornbread with Cheddar, Feta, and Jalapeño
	Pea, Za’atar, and Feta Fritters
	Iranian Herb Fritters
Raw Veg
	Chilled Cucumber, Cauliflower, and Ginger Soup
	Beefsteak Tomato Carpaccio with Green Onion and Ginger Salsa
	Tomato and Cucumber Raita
	Zucchini, Thyme, and Walnut Salad
	Tomato and Bread Salad with Anchovies and Capers
	Tomatoes with Sumac Shallots and Pine Nuts
	Chopped Salad with Tahini and Za’atar
	Gem Lettuce with Fridge-Raid Dressing
	Cucumber and Lamb’s Lettuce Salad
	Watermelon, Green Apple, and Lime Salad
	5-Spice Peach and Raspberry Salad
	Burrata with Grilled Grapes and Basil
	Cauliflower “Tabbouleh”
	Green Onion and Herb Salad
Cooked Veg
	Curried Lentil, Tomato, and Coconut Soup
	Zucchini, Pea, and Basil Soup
	Pumpkin, Saffron, and Orange Soup
	Steamed Zucchini with Garlic and Oregano
	Crushed Zucchini
	Stuffed Zucchini with Pine Nut Salsa
	Herby Zucchini and Peas with Semolina Porridge
	Roasted Eggplant with Anchovies and Oregano
	Roasted Eggplant with Curried Yogurt
	Grilled Beefsteak Tomatoes with Chile, Garlic, and Ginger
	Hot, Charred Cherry Tomatoes with Cold Yogurt
	Tomato, Chard, and Spinach with Toasted Almonds
	Fried Broccoli and Kale with Garlic, Cumin, and Lime
	Broccolini with Soy Sauce, Garlic, and Peanuts
	Roast Cabbage with Tarragon and Pecorino
	Mustard-Marinated Kale with Asparagus
	Roasted Asparagus with Almonds, Capers, and Dill
	Cavolo Nero with Chorizo and Preserved Lemon
	Quick Okra with Sweet-and-Sour Dressing
	Garry’s Stir-Fried Cabbage with Garlic and Chile
	Cauliflower, Pomegranate, and Pistachio Salad
	Mustardy Cauliflower Cheese
	Roasted Whole Cauliflower
	Green Tahini Sauce
	Curried Egg and Cauliflower Salad
	Chickpeas and Swiss Chard with Yogurt
	Slow-Cooked Runner Beans in Tomato Sauce
	Tofu and Haricots Verts with Chraimeh Sauce
	Avocado and Fava Bean Mash
	Lima Bean Mash with Muhammara
	Two Bean and Two Lime Salad
	Mushrooms and Chestnuts with Za’atar
	Brussels Sprouts with Browned Butter and Black Garlic
	Roasted Baby Carrots with Harissa and Pomegranate
	Carrot Salad with Yogurt and Cinnamon
	Roasted Butternut Squash with Lentils and Dolcelatte
	Butternut Squash with Corn Salsa, Feta, and Pumpkin Seeds
	Roasted Beets with Yogurt and Preserved Lemon
	Whole-Roasted Celery Root with Coriander Seed Oil
	Aromatic Olive Oil Mash
	Sweet Potato Mash with Lime Salsa
	Spinach and Gorgonzola–Stuffed Baked Potatoes
	Baked Potatoes with Egg and Tonnato Sauce
	Oven Fries with Oregano and Feta
	Shallow-Fried Potatoes with Rosemary and Sumac
	Harissa and Confit Garlic Roasted Potatoes
	Sweet Potato Fries
	Harissa–Baked Potato Skins and Crispy Lettuce Salad
	New Potatoes with Peas and Cilantro
	Pizza Bianca with Potato, Anchovy, and Sage
Rice, Grains, and Pulses
	Buckwheat and Haricots Verts Salad
	Couscous, Cherry Tomato, and Herb Salad
	Puy Lentil and Eggplant Stew
	Bulgur with Tomato, Eggplant, and Lemon Yogurt
	Bulgur with Mushrooms and Feta
	Puy Lentils with Eggplant, Tomatoes, and Yogurt
	Brown Rice with Caramelized Onions and Black Garlic
	Baked Mint Rice with Pomegranate and Olive Salsa
	Thai Sticky Rice with Crispy Ginger, Chile, and Peanuts
	Baked Rice with Confit Tomatoes and Garlic
Noodles and Pasta
	Rice Noodle Salad with Cucumber and Poppy Seeds
	Soba Noodles with Lime, Cardamom, and Avocado
	Seaweed Spaghetti and Sesame Salad with Tahini Dressing
	Pasta alla Norma
	Fettuccine with Spiced Cherry Tomato Sauce
	Pappardelle with Rose Harissa, Black Olives, and Capers
	Gigli with Chickpeas and Za’atar
	Orzo with Shrimp, Tomato, and Marinated Feta
	Pasta with Pecorino and Pistachios
	Anchovy and Samphire Spaghetti
	Gnocchi alla Romana
Meat
	Lamb and Feta Meatballs
	Beef Sirloin and Basil Salad
	Lamb Siniyah
	Grilled Lamb Fillet with Almonds and Orange Blossom
	Lamb Meatloaf with Tahini Sauce and Tomatoes
	Lamb Arayes with Tahini and Sumac
	Slow-Cooked Lamb Shoulder with Mint and Cumin
	Lamb and Pistachio Patties with Sumac Yogurt Sauce
	Spiced “Shepherd’s Pie” with Lima Bean Crust
	Arnold’s Roast Chicken with Caraway and Cranberry Stuffing
	Beef Meatballs with Lemon and Celery Root
	Ricotta and Oregano Meatballs
	Harissa Beef Sirloin with Pepper and Lemon Sauce
	Spring Roast Chicken with Preserved Lemon
	Chicken Marbella
	Chicken with Miso, Ginger, and Lime
	Pork with Ginger, Green Onion, and Eggplant
	Seeded Chicken Schnitzel
	Slow-Cooked Chicken with a Crisp Corn Crust
Seafood
	Trout Tartare with Browned Butter and Pistachios
	Mackerel with Pistachio and Cardamom Salsa
	Bridget Jones’s Pan-Fried Salmon with Pine Nut Salsa
	Roasted Trout with Tomato, Orange, and Barberry Salsa
	Chile Fish with Tahini
	Coconut-Crusted Fish Fingers
	Fish Cake Tacos with Mango, Lime, and Cumin Yogurt
	Smoked Fish and Parsnip Cakes
	Grilled Prawn, Corn, and Tomato Salad
	Squid and Red Bell Pepper Stew
	Whole Roasted Sea Bass with Soy Sauce and Ginger
	Rose Harissa Chickpeas with Flaked Cod
	Shrimp and Corn Fritters
Dessert
	Sweet and Salty Cheesecake with Cherries
	Vanilla Custard with Roasted Strawberries and Rhubarb
	Sumac-Roasted Strawberries with Yogurt Cream
	Plum, Blackberry, and Bay Friand
	Blueberry, Almond, and Lemon Cake
	Fig and Thyme Clafoutis
	Honey and Yogurt Set Cheesecake
	Hazelnut, Peach, and Raspberry Cake
	Spiced Apple Cake
	Nutella, Sesame, and Hazelnut Rolls
	Mint and Pistachio Chocolate Fridge Cake
	Brunsli Chocolate Cookies
	No-Churn Raspberry Ice Cream
Simple Meal Suggestions
	Midweek Supper
	Weekend Brunch for Friends
	Weekend Lunch and Supper for Friends
Feasts
	Tapas Feast
	Middle Eastern Feast
	Spring Lamb Feast
	Summer Vegetarian Feast
	Winter Feast
“Ottolenghi” Ingredients
Index
Acknowledgments
About the Author