Braised Eggs with Leek and Za'atar

Page 6

Harissa and Manchego Omelettes

Page 7

Zucchini and Ciabatta Frittata

Page 9

Portobello Mushrooms with Brioche and Poached Eggs

Page 10

Scrambled Harissa Tofu

Page 13

Avocado Butter on Toast with Tomato Salsa

Page 14

Beet, Caraway and Goat Cheese Bread

Page 16

Cornbread with Cheddar, Feta and Jalapena

Page 19

Pea, Za'atar and Feta Fritters

Page 20

Iranian Herb Fritters

Page 22

Chilled Cucumber, Cauliflower and Ginger Soup

Page 26

Beefsteak Tomato Carpaccio with Green Onion and Ginger Salsa

Page 29

Tomato and Cucumber Raita

Page 30

Zucchini, Thyme and Walnut Salad

Page 31

Tomato and Bread Salad with Anchovies and Capers

Page 33

Tomatoes with Sumac Shallots and Pine Nuts

Page 34

Chopped Salad with Tahini and Za'atar

Page 36

Gem Lettuce with Fridge-Raid Dressing

Page 37

Cucumber and Lamb's Lettuce Salad

Page 38

Watermelon, Green Apple and Lime Salad

Page 40

5-Spice Peach and Raspberry Salad

Page 41

Burrata with Grilled Grapes and Basil

Page 43

Cauliflower "Tabbouleh"

Page 46

Green Onion and Herb Salad

Page 47

Curried Lentil, Tomato and Coconut Soup

Page 52

Zucchini, Pea and Basil Soup

Page 53

Pumpkin, Orange and Soup

Page 54

Steamed Zucchini with Garlic and Oregano

Page 56

Crushed Zucchini

Page 57

Stuffed Zucchini with Pine Nut Salsa

Page 60

Herby Zucchini and Peas with Semolina Porridge

Page 63

Roasted Eggplant with Anchovies and Oregano

Page 64

Roasted Eggplant with Curried Yogurt

Page 66

Grilled Beefsteak Tomatoes with Chile, Garlic and Ginger

Page 68

Hot, Charred Cherry Tomatoes with Cold Yogurt

Page 70

Tomato, Chard and Spinach with Toasted Almonds

Page 72

Fried Broccoli and Kale with Garlic, Cumin and Lime

Page 75

Broccolini with Soy Sauce, Garlic and Peanuts

Page 76

Roast Cabbage with Tarragon and Pecorino

Page 80

Mustard-Marinated Kale with Asparagus

Page 81

Roasted Asparagus with Almonds, Capers and Dill

Page 82

Cavolo Nero with Chorizo and Preserved Lemon

Page 85

Quick Okra with Sweet-and-Sour Dressing

Page 86

Gary's Stir-Fried Cabbage with Garlic and Chile

Page 87

Cauliflower, Pomegranate and Pistachio Salad

Page 91

Mustardy Cauliflower Cheese

Page 92

Roasted Whole Cauliflower

Page 94

Green Tahini Sauce

Page 95

Curried Egg and Cauliflower Salad

Page 98

Chickpeas and Swiss Chard with Yogurt

Page 100

Slow-Cooked Runner Beans in Tomato Sauce

Page 101

Tofu and Haricots Verts with Chraimeh Sauce

Page 104

Avocado and Fava Bean Mash

Page 106

Lima Bean Mash with Muhammara

Page 107

Two Bean and Two Lime Salad

Page 111

Mushrooms and Chestnuts with Za'atar

Page 112

Brussels Sprouts with Browned Butter and Black Garlic

Page 113

Roasted Baby Carrots with Harissa and Pomegranate

Page 116

Carrot Salad with Yogurt and Cinnamon

Page 118

Roasted Butternut Squash with Lentils and Dolcelatte

Page 119

Butternut Squash with Corn Salsa, Feta and Pumpkin Seeds

Page 122

Roasted Beets with Yogurt and Preserved Lemon

Page 125

Whole-Roasted Celery Root with Coriander Seed Oil

Page 128

Aromatic Olive Oil Mash

Page 130

Sweet Potato Mash with Lime Salsa

Page 131

Spinach and Gorgonzola-Stuffed Baked Potatoes

Page 134

Baked Potatoes with Eggand Tonnato Sauce

Page 136

Oven Fries with Oregano and Feta

Page 138

Shallow-Fried Potatoes with Rosemary and Sumac

Page 139

Harissa and Confit Garlic Roasted Potatoes

Page 142

Sweet Potato Fries

Page 145

Harissa-Baked Potato Skins and Crispy Lettuce Salad

Page 146

New Potatoes with Peas and Cilantro

Page 147

Pizza Bianca with Potato, Anchovy and Sage

Page 150

Buckwheat and Haricots Verts Salad

Page 157

Couscous, Cherry Tomato and Herb Salad

Page 158

Puy Lentil and Eggplant Stew

Page 159

Bulgur with Tomato, Eggplant and Lemon Yogurt

Page 162

Bulgur with Mushrooms and Feta

Page 164

Puy Lentils with Eggplant, Tomatoes and Yogurt

Page 166

Brown Rice with Caramelized Onions and Black Garlic

Page 168

Baked Mint Rice with Pomegranate and Olive Salsa

Page 171

Thai Sticky Rice with Crispy Ginger, Chile and Peanuts

Page 173

Baked Rice with Confit Tomatoes and Garlic

Page 174

Rice Noodle Salad with Cucumber and Poppy Seeds

Page 178

Soba Noodles with Lime, Cardamom and Avocado

Page 181

Seaweed Spaghetti and Sesame Salad with Tahini Dressing

Page 183

Pasta alla Norma

Page 184

Fettuccine with Spiced Cherry Tomato Sauce

⭐ 4.0 · 1 review · Page 187

Pappardelle with Rose Harissa, Black Olives and Capers

Page 188

Gigli with Chickpeas and Za'atar

Page 191

Orzo with Shrimp, Tomato and Marinated Feta

Page 193

Pasta with Pecorino and Pistachios

Page 194

Anchovy and Samphire Spaghetti

⭐ 5.0 · 1 review · Page 197

Gnocchi alla Romana

Page 198

Lamb and Feta Meatballs

Page 204

Beef Sirloin and Basil Salad

Page 205

Lamb Siniyah

Page 206

Grilled Lamb Fillet with Almonds and Orange Blossom

Page 208

Lamb Meatloaf with Tahini Sauce and Tomatoes

Page 212

Lamb Arayes with Tahini and Sumac

Page 214

Slow-Cooked Lamb Shoulder with Mint and Cumin

Page 215

Lamb and Pistachio Patties with Sumac and Yogurt Sauce

Page 217

Spiced Shepherd's Pie" with Lima Bean Crust

Page 218

Arnold's Roast Chicken with Caraway and Cranberry Stuffing

Page 219

Beef Meatballs with Lemon and Celery Root

Page 220

Ricotta and Oregano Meatballs

Page 221

Harissa Beef Sirloin with Pepper and Lemon Sauce

Page 224

Spring Roast Chicken with Preserved Lemon

Page 227

Chicken Marbella

Page 229

Chicken with Miso, Ginger and Lime

Page 230

Pork with Ginger, Green Onion and Eggplant

Page 231

Seeded Chicken Schnitzel

Page 235

Slow-Cooked Chicken with a Crisp Corn Crust

Page 236

Trout Tartare with Browned Butter and Pistachios

Page 243

Mackerel with Pistachio and Cardamom Salsa

Page 244

Bridget Jones's Pan-Fried Salmon with Pine Nut Salsa

Page 246

Roasted Trout with Tomato, Orange and Barberry Salsa

Page 248

Chile Fish with Tahini

Page 250

Coconut-Crusted Fish Fingers

Page 252

Fish Cake Tacos with Mango, Lime and Cumin Yogurt

Page 254

Smoked Fish and Parsnip Cakes

Page 257

Grilled Prawn, Corn and Tomato Salad

Page 258

Squid and Red Bell Pepper Stew

Page 259

Whole Roasted Sea Bass with Soy Sauce and Ginger

Page 260

Rose Harissa Chickpeas with Flaked Cod

Page 262

Shrimp and Corn Fritters

Page 263

Sweet and Salty Cheesecake with Cherries

Page 268

Vanilla Custard with Roasted Strawberries and Rhubarb

Page 271

Sumac-Roasted Strawberries with Yogurt Cream

Page 272

Plum, Blackberry and Bay Friand

Page 274

Blueberry, Almond and Lemon Cake

Page 276

Fig and Thyme Clafouti

Page 278

Honey and Yogurt Set Cheesecake

Page 280

Hazelnut, Peach and Raspberry Cake

Page 283

Spiced Apple Cake

Page 285

Nutella, Sesame and Hazelnut Rolls

Page 286

Mint and Pistachio Chocolate Fridge Cake

Page 288

Brunsli Chocolate Cookies

Page 290

No-Churn Raspberry Ice Cream

Page 292

Ottolenghi Simple: A Cookbook

All Recipes (140)

Other Editions 1