Chermoula Aubergine with Bulgar and Yoghurt by Yotam Ottolenghi from the book Jerusalem.
Roasted Parsnips & Sweet Potatoes w/ Caper Vinaigrette
Green Pancakes with Lime Butter from Plenty by Yotam Ottolenghi. Spinach and green onions give these light pan-fried cakes the green. Served with baked salmon, these made a delicious and eye-catching meal.
Aubergine & herb salad with garlic yoghurt dressing | table twenty eight
In this recipe from Plenty More, Yotam Ottolenghi combines bitter pomegranate with four types of tomato for a fresh, sweet, summery salad.
CARAMELIZED FIG, ORANGE, AND FETA SALAD / Wholesome Foodie <3
Ottolenghi's Sweet Potato Cakes -just fry it in non butter.
Chargrilled asparagus, courgettes and halloumi cheese
Ottolenghi Castelluccio Lentils with Tomatoes & Gorgonzola
Chickpea Tamarind Stew