Ottolenghi. Bowls and bowls of delicious salads with influences from Jewish and Muslim traditional cuisine.
Roasted Parsnips & Sweet Potatoes w/ Caper Vinaigrette
Barley, tomato and garlic risotto: eat it as it comes, or use it to stuff courgettes. Yum. Photograph: Colin Campbell for the Guardian
roasted pumpkin with chilli yoghurt & coriander sauce
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...
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.
In this recipe from Plenty More, Yotam Ottolenghi combines bitter pomegranate with four types of tomato for a fresh, sweet, summery salad.
Plenty design - basis of Imogen's carrot design
Aubergine & herb salad with garlic yoghurt dressing | table twenty eight
Need we say more? Yotam Ottolenghi's meringue roulade with fresh raspberries, rose petals and pistachios from his latest cookbook Plenty More. Drool.