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Ottolenghi. Bowls and bowls of delicious salads with influences from Jewish and Muslim traditional cuisine.

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Yotam Ottolenghi's roasted parsnips with caper vinaigrette

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Barley, tomato and garlic risotto recipe

Barley, tomato and garlic risotto: eat it as it comes, or use it to stuff courgettes. Yum. Photograph: Colin Campbell for the Guardian

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roasted pumpkin with chilli yoghurt and coriander sauce

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Plenty More Is Not Just the B-Side to Ottolenghi's Plenty — Cookbook Review

Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi [[MORE]] Plenty More picks up where Plenty left off, with 120 more dazzling vegetable-based dishes, this time organised by cooking...

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Freekeh Salad

Freekeh Salad recipe from Rick Stein's brilliant cookbook From Venice to Istanbul. Perfect as an accompanying pilaf or summer side salad, this Middle-Eastern inspired treat is flavoured with pomegranate seeds, pistachios, mint and spring onion.

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Tomato and Pomegranate Salad

In this recipe from Plenty More, Yotam Ottolenghi combines bitter pomegranate with four types of tomato for a fresh, sweet, summery salad.

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Meringue Roulade with Rose Petals and Fresh Raspberries

Need we say more? Yotam Ottolenghi's meringue roulade with fresh raspberries, rose petals and pistachios from his latest cookbook Plenty More. Drool.

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