Take the stress out of summer socialising with this laid-back seasonal produce-centric menu from Ottolenghi FLAVOUR. Perfect for sharing, all three dishes are about letting the intrinsic flavour and vibrancy of the star produce do the talking, with just a few clever processes or pairings that elevate them to Ottolenghi heights. Serve as a three-course menu, enjoy each dish as a standalone, or mix and match with your other go-to summery recipes.
Ottolenghi’s Super-Soft Courgettes with Harissa and Lemon
Slow-cooked with aromatic garlic, harissa, chilli and lemon, the humble courgette effortlessly emerges as the undisputed hero of this dish. Sprinkle liberally with basil to add a further layer of complexity and serve with hunks of bread for mopping up any leftover juices.
Oyster Mushroom Tacos with All (or some of) the Trimmings
Tacos are made for sharing, and we love Ottolenghi’s take on the traditional, tortilla-based Mexican dish. Complete with sticky, salty and sweet oyster mushrooms that are generously browned, a choice of pickled onions and kohlrabi, homemade avocado crema and a healthy squeeze of lime, it makes for a vibrant centrepiece. Level up by following the steps to make tortillas from scratch too.
Berry Platter with Sheep’s Labneh and Orange Oil
That bounty of in-season berries that has been winking at you from your kitchen counter for the past few days will be put to the best use in this bright and beautiful dessert. Easily adaptable to the time and ingredients you have available, it can either be made immediately (with the help of shop-bought Greek yoghurt) or with a little forward planning for the homemade labneh. Once muddled together on the platter, the berries, lime zest, orange oil and a few sprigs of lemon thyme are a taste of summer.
From the book
Ottolenghi FLAVOUR
A guide to unlocking the complex flavour in simple vegetables
With a focus on creative cooking processes and clever ingredient pairing
Including recipes for everything from midweek meals to weekend feasts
