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Caramelised fig, orange and feta salad

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Chermoula Aubergine with Bulgar and Yoghurt

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

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Yotam Ottolenghi’s recipes for a vegetarian Christmas

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Jerusalem Hummus

"It is one of the best recipes for hummus that I’ve ever come across - served with with crushed olives, toasted pine nuts, chopped parsley and olive oil, is absolutely exquisite."

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Stuffed Romano peppers with ricotta and mascarpone

Stuffed Romano peppers with ricotta and mascarpone. Use the best quality ricotta you can find for this. Serves six, as a starter or part of a mezze platter, along with good bread.

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