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ottolenghi tomato salad ginger

Sprinkle with 1/4teaspoon of salt, drizzle with the last tablespoon of oil and cook for 80 minutes, until softened. Put three tablespoons of oil in a small bowl, combine with the harissa, lemon juice, a quarter-teaspoon of salt and plenty of pepper, then stir in the onion and leave for 30 minutes, to give the onion time to soften and absorb the flavours.

Drizzle a spoonful of the syrup over each serving, sprinkle with the pomegranate seeds and lime zest, and serve with the lime wedges for squeezing on top.

Mix well and keep in the fridge until ready to serve. 10 fresh kaffir lime leaves, stalks removed and very finely chopped.

Take care that the oil does not get too hot, otherwise the garlic will catch and burn.

Cut the cucumber into roughly 1.5cm chunks. Mix the salad just before serving, otherwise it will go soggy. Bake the potatoes for about an hour, until soft all the way through, then cut them in half lengthways and scoop out the flesh into a medium bowl; you should have about 450g in total. For the dressing, whisk all the ingredients together with 1∕3 teaspoon of flaked salt and set aside. The addition of a few chunks of ripe avocado is a welcome variation.

You need good, ripe tomatoes for this, and unless you grow your own, that will mean buying them from a greengrocer: their range is generally much better than anything you’ll ever find in any supermarket.

Drain, refresh under cold water and leave to dry.

Chinkiang vinegar is a rice-based black vinegar that you’ll find in any good Asian supermarket.

Even so, a few salted peanuts, pistachios or cashews would be a welcome addition. Set aside and, when cool enough to handle, peel off and discard the skin (or cut the courgettes in half and scoop out the flesh). Turn up the oven to 220C/425F/gas mark 7.

1 tbsp olive oil4 cooking chorizo, cut in half lengthways and then into 1cm-thick pieces3 garlic cloves, peeled and thinly sliced½ tsp sweet smoked paprika600g cavolo nero, leaves pulled off stems, stems discarded and leaves chopped into 4cm-wide stripsSalt and black pepper1 small preserved lemon, skin and flesh chopped, pips discarded1 tbsp lemon juice120g soured cream.

Set aside the skins (you’ll be using these later).

Stir through half the roasted grapes, then spread out the salad on a large platter.

Prep 10 min Marinate 2 hr 20 min Cook 5 min Serves 6, 2 large cucumbers, cut in half lengthways, watery centres scraped out and discarded Flaked sea salt 2 small garlic cloves, peeled and crushed 2 tbsp lime juice 2 tsp Chinkiang black rice vinegar, or normal rice-wine vinegar with a touch of soy sauce 3cm piece fresh ginger, peeled and finely chopped 3 spring onions, finely chopped 1 tbsp coriander leaves. Mix the cauliflower in a large bowl with the onion, oil, two teaspoons of curry powder, three-quarters of a teaspoon of salt and plenty of pepper.

Cut the large tomatoes in half lengthways and then into 1-1.5cm wedges and put them in a large bowl. Strain through a sieve set over a bowl to catch the oil, then leave the oil to cool for about 10 minutes.

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Scatter the remaining grapes and pistachios over the top, sprinkle on a final half-teaspoon of salt and serve.

Sprinkle with a teaspoon and a half of salt and a generous grind of pepper, then position the tray about 5cm below the heat source and grill for 10-12 minutes, until the tomatoes have started to brown.

Scatter over the remaining herbs and the mustard seeds, add a quarter-teaspoon of salt, toss gently and serve.

Yotam Ottolenghi’s brown rice with caramelised onion and black garlic: the secret’s in being brave enough to brown the onions enough. 1 medium cauliflower, trimmed and broken into 3-4cm florets (discard any tough outer leaves, but leave young pale ones attached)1 onion, peeled and cut into 1cm-thick wedges2 tbsp olive oil1 tbsp mild curry powderSalt and black pepper9 eggs100g Greek-style yoghurt50g mayonnaise1 tsp aleppo chilli flakes (or ½ tsp if using a hotter chilli flake)1 tsp cumin seeds, toasted and roughly crushed2 lemons, 1 juiced, to get 1 tbsp, the other cut into 6 wedges10g tarragon, roughly chopped. To serve, toss through the coriander and the remaining ginger and spring onions, and sprinkle over a quarter-teaspoon more salt. Use whatever mixture of tomatoes you can get your hands on, and serve alongside a range of other veg dishes to create a summer spread.

coarse sea salt and black pepper, 120g Greek yoghurt

Roast for an hour, until the grapes are shrivelled and soft, then leave to cool.

1.

Serve with the remaining dressing drizzled on top. From a stunning roast carrot salad to simple baked potatoes and gratin, Yotam Ottolenghi lifts the lid on the light meals and sides he turns to when the weather turns cold.

Mix together with your hands, so the sumac gets well massaged into the shallots, then leave for 30 minutes, to soften. Strain, discarding any liquid, then return the cucumber to the bowl with the garlic, lime, vinegar and two-thirds each of the ginger and spring onions. Yotam Ottolenghi’s grilled beef tomatoes with chilli, garlic and ginger: give your summer tomato salad an upgrade. Put the ginger, chilli, garlic, sugar and a quarter teaspoon of salt in a medium bowl. Triple the amounts and keep the excess in a glass jar, ready to sprinkle on salads, toast or just to snack on. Take each cucumber and quarter lengthways.

3cm piece of ginger, finely grated (25g) This works as a side salad for grilled meat or spooned on brown rice or black quinoa. Start with the sauce. Yotam Ottolenghi’s hot charred cherry tomatoes with cold yoghurt. Yotam Ottolenghi's Butternut Squash with Ginger Tomatoes and Lime Yogurt. that make this dish restaurant-worthy, the good thing is that it is still REALLY GOOD.

Chicken has always been a favorite of mine, roasted in the oven at the top of the list. © 2020 Guardian News & Media Limited or its affiliated companies. Once cool, peel the eggs, put them in a large bowl and break roughly into large chunks with the back of a fork. From a cook’s point of view, this is the best of both worlds. Working quickly now, drain the noodles, wipe out the bowl to dry, then return the noodles to it with half the granita, and toss well to combine – some of the noodles will start to solidify a little in the cold of the granita, which is what you want. I adore tinned sardines, but they are a bit much for some, I know: jarred tuna, drained, is a more than adequate subsitute, if you prefer.

Put the fennel in a large bowl. Heat the oven to 180C (160C fan)/350F/gas 4. 4. Once the vegetables are cool, discard any water that may have collected in the bottom of their bowl, then add the salsa and toss to coat. 60ml olive oil2 tsp rose harissa (regular harissa will also do)2½ tbsp lemon juiceSalt and black pepper½ red onion, peeled and finely sliced4 large eggs1 medium iceberg lettuce, trimmed, leaves separated and cut into roughly 3cm pieces2 tins sardines in olive oil, drained, the fish broken into 2cm pieces (170g net weight)400g tin chickpeas, drained and rinsed20g capers, roughly chopped10g parsley leaves, roughly chopped.

You can roast them ahead of time, too: at room temperature, these little sweet flavour bombs will keep for a day, ready and waiting to take on the acidity of the dressing.

Put the grapes in a medium bowl with the fennel seeds, sugar, a quarter-teaspoon of salt and two tablespoons of water, toss to coat the fruit in the mix, then spread out on the prepared tray.

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