Our Favorite Ottolenghi Salad Recipes

Chef Yotam Ottolenghi’s recipes bring the best of Mediterranean flavors to newly invented untraditional dishes. The best part about his unique blends is that they’re delicious, easy to make and healthy to boot. Below are five recipes from his site that are our favorite lunch items.


Seaweed, Ginger & Carrot Salad

40g dried sea spaghetti

40g ginger, peeled and julienned

3 carrots, peeled and julienned

80ml rice-wine vinegar

1 tbsp caster sugar

1 whole cucumber, peeled, deseeded and julienned

1 large mango, peeled and julienned

70g peanuts, toasted and salted

2 tbsp sesame seeds, toasted

2 tsp lime juice

1 tbsp groundnut oil

20g coriander leaves, chopped

20g mint leaves, shredded



Butternut squash with ginger tomatoes and lime yoghurt

1 medium butternut squash, trimmed, unpeeled, halved lengthways, seeds removed, then cut widthways into 21/2 cm wide slices (800g)

45ml olive oil

6 large plum tomatoes, halved lengthways (500g)

3cm piece of ginger, finely grated (25g)

1 red chilli, de-seeded and finely diced

2 garlic cloves, crushed

30g dark muscovado sugar

coarse sea salt and black pepper

120g Greek yoghurt

Grilled peaches, apricots and figs with scented yoghurt

4 peaches and/or nectarines, each pitted and cut into 6 wedges (500g net)

6 apricots, halved and pitted (200g net)

1 tbsp olive oil

3 large ripe figs, torn into 2 or 3 pieces (180g net)

2 tsp aniseeds or fennel seeds, toasted and finely crushed

10g small basil leaves


Scented yoghurt:

150g full fat yoghurt

1½ tbsp thyme flower honey or another floral honey

1 tbsp lemon geranium water ororange blossom water

1½ tsp lemon juice (optional)


Farro and roasted red pepper salad

100g farro

2 red peppers

10 marinated pitted black olives, quartered lengthways

1 tbsp chopped fresh oregano (or picked thyme leaves)

3 spring onions, thinly sliced

100g feta, broken into large chunks


For the dressing:

Juice of 1 medium lemon

3 tbsp olive oil

1 tbsp honey

½ tsp ground allspice

½ tsp smoked paprika, plus extra

½ garlic clove, crushed

½ tsp fine sea salt


Pan-fried brussels sprouts and shallots with pomegranate & purple basil

600g brussels sprouts

120ml olive oil

300g baby shallots, peeled (or spring onions, white part only)

2 tbsp maple syrup

Grated zest of 2 lemons

2 tsp pomegranate molasses

Seeds of 2 small pomegranates (about 8 tbsp in total)

20g purple basil, leaves only, shredded

Salt and black pepper