Our Favourite Vegetarian Ottolenghi Recipes

Chef Yotam Ottolenghi’s vegetarian dishes are next level, full of texture and flavour.

If you’ve ever visited an Ottolenghi Deli in London, the first thing that catches your eyes is their window display of cakes, pastries and bread. Now that it’s caught your attention, walk into the shop to find a selection of delicious salads, with the option to pair with grilled salmon or chicken.

It a great place for a healthy mid-week pick me up, and a way to get more veggies into your diet. As we struggle to get more vegetables into our diet, we usually make a quick-stir fry or salad that doesn’t satisfy in terms of flavour.

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Here we’ve gathered some of our favourite vegetarian recipes from Ottolenghi for you to try at home, and if you’re feeling confident Ottolenghi has several cookbooks you can purchase online.

 

French beans and mangetout with hazelnut and orange

Ottolenghi

French beans and mangetout with hazelnut and orange. Photo Ottolenghi.co.uk

This a refreshing salad and the hazelnut adds a nice crunch. The beans can be cooked and chilled in advanced. Sugar snaps, green peas and broad beans can be a substitute or added to the salad. View the full recipe here

 

Watermelon and feta salad with marinated olives and preserved lemon

 

Ottolenghi

Watermelon and feta salad with marinated olives and preserved lemon. Photo Ottolenghi.co.uk

Great as a BBQ side dish, or on a hot day. The sweet juicy watermelons, is the perfect match with salty creamy feta and olives. This is a salad game-changer. View the full recipe here.

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Ricotta hotcakes

Ottolenghi

Ricotta hotcakes. Photo Ottolenghi.co.uk

This is a great recipe for Sunday brunch. The savoury pancakes pairs well with a variety of toppings, you can experiment with mushrooms, crème fraiche, roasted vegetables, avocado and so much more. View the full recipe here.

 

Marinated mushrooms with walnut and tahini yogurt

Ottolenghi

Marinated mushrooms with walnut and tahini yoghurt.Photo Ottolenghi.co.uk

 

Mushroom are a great addition to your daily vegetable intake, there are so many ways to use mushroom, but this recipe packs lots of flavour. The best mushrooms to use for this recipe is Shimeji and chestnut. These mushroom type retains its firmness during like cooking. You can served this as a meal with some bread or salad on the side. View the full recipe here.

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Cauliflower steaks with zahter

Ottolenghi

Cauliflower steaks with zahter.Photo Ottolenghi.co.uk

When roasted, cauliflower brings out a creamy taste.  The za’tar spice blend is a mixture of sumac, sesame seeds and hyssop. Alternatively you can use fresh Oregano leaves. View the full recipe here.

 

Pappardelle with rose harissa, black olives and caper

Ottolenghi

Pappardelle with rose harissa, black olives and caper.Photo Ottolenghi.co.uk

This is comfort food, you can make the sauce up to 3 days ahead and keep in the fridge when needed. The sauce pairs well with any type of pasta. View the full recipe here.

If you love these recipes and want to experiment more with Ottolenghi recipes their cookbooks are available to purchase online with Worldwide delivery.

Ottolenghi cookbook

SIMPLE. Photo: Ottolenghi.co.uk

We recommend Ottolenghi SIMPLE. Easy to make dishes with less than 10 ingredients and ready to eat in 30 minutes.