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Ottolenghi summer recipes

by Morgan Hayden-Kent

published on 7 May 2024

Take the stress out of summer socialising with our favourite summer recipes from Ottolenghi. Perfect for sharing, these dishes are about letting the intrinsic flavour and vibrancy of the star ingredients do the talking, with just a few clever processes or pairings that elevate them to Ottolenghi heights. Enjoy each dish as a standalone, or mix and match with your other go-to summery recipes.

If you’re looking for our pick of the best Ottolenghi salad recipes for summer, don’t miss this collection of recipes.

Super Soft Courgettes

Ottolenghi’s Super-Soft Courgettes with Harissa and Lemon

by Yotam Ottolenghi, Ixta Belfrage

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.

Yotam Ottolenghi’s Burnt Aubergine with Tahini

Yotam Ottolenghi’s Burnt Aubergine with Tahini

from Plenty

A delightful alternative to hummus, this versatile aubergine dip pairs beautifully with crispy bread or crudités.

Oyster Mushroom Tacos

Oyster Mushroom Tacos with All (or some of) the Trimmings

by Yotam Ottolenghi, Ixta Belfrage

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.

Tomato and Pomegranate Salad

Tomato and Pomegranate Salad

Ideal for using up tomatoes while they’re still fresh and in-season, this Turkish-inspired salad is a colourful and flavoursome addition to any garden party or picnic spread.

Berry Platter with Sheep's Labneh

Berry Platter with Sheep’s Labneh and Orange Oil

by Yotam Ottolenghi, Ixta Belfrage

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. 

Yotam Ottolenghi: Max and Flynn’s Lemon Sorbet

by Yotam Ottolenghi, Ixta Belfrage

Zesty and refreshing, this four-ingredient lemon and hibiscus sorbet is the perfect way to round off a summer dinner party.

Strawberry and Rose Mess

Strawberry and Rose Mess

by Yotam Ottolenghi, Ramael Scully

Make the most of strawberry season with this elevated take on a British classic, complete with pomegranate seeds and rose water.

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