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from Ottolenghi

Mushroom and herb polenta

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from Ottolenghi

Caramelised fig, orange and feta salad

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from the Guardian

Yotam Ottolenghi's roasted parsnips with caper vinaigrette

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from droolfactor

Ottolenghi: Chargrilled asparagus, courgettes and halloumi

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from the Guardian

Little marvels: Yotam Ottolenghi's lentil recipes

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from The Happy Foodie

Chermoula Aubergine with Bulgar and Yoghurt

Chermoula Aubergine with Bulgar and Yoghurt by Yotam Ottolenghi from the book Jerusalem.

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from Ottolenghi

Roast chicken with dates, olives and capers

Roast chicken with dates, olives and capers: The Silver Palate, by Julee Rosso and Sheila Lukins, is one of the best cookbooks I know and a classic of the 1980s, listing recipes from the first modern quality take-out food shop in New York. Many of the dishes in the book have become legendary. One of them, Chicken Marbella, is the inspiration for this recipe. The chicken needs marinading for at least a day, preferably two, to soften and flavour properly; I wouldn’t cut corners here.

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from The Happy Foodie

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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