We Heart Plenty!
Yotam Ottolenghi took the culinary world by storm with his fabulous restaurants and bestselling Ottolenghi Cookbook. This exclusive and hunger-inducing collection of vegetarian recipes is drawn from his column ‘The New Vegetarian’ for the Guardian’s Weekend magazine. The picture cookbook features both brand-new recipes + dishes first devised for that column.
Check out one of our favourite recipes from the book
3/4 cup couscous
salt, olive oil, black pepper
2/3 cup boiling water
1 cup fregola
3 medium vine-rippened tomatoes quartered
3/4 tsp brown sugar
1 tsp balsamic vinegar
1 cup yellow cherry tomatoes, halved
2 tbsp roughly chopped oregano
2 tbsp roughly chopped tarragon
3 tbsp roughly chopped mint
1 garlic clove, crushed
1 small green tomato, cut into thin wedges
3/4 cup red cherry tomatoes, halved
Preheat the oven to 325F. Put the couscous in a bowl with a pinch of salt and drizzle olive oil. Pour over the boiling water, stir and cover the bowl with plastic wrap. Set aside for 12 minutes then remove the plastic wrap, separate the grains with a fork and leave to cool.
Place the fregola in a pan of boiling salted water and simmer for 18 minutes or until al dante. Drain in a colander and rinse under cool running water- leave to dry completely.
Meanwhile, spred the quartered vine tomatoes over half of a large baking pan and sprinkle with the sugar and some salt and pepper. Drizzle the balsamic vinegar and olive oil over top. Place in oven for 20 minutes and then remove. After, increase oven temperature to 400F. On the other side of the baking pan, spread out the yellow tomatoes, season them with salt, pepper and olive oil. Place in the oven for 12 minutes then remove the tomatoes and allowed them to cool.
Mix together the couscous and fregola in a large bowl. Add the herbs, garlic and cooked tomatoes with all their juices the green and cherry tomatoes. Very gently mix together using your hands. Taste for seasoning- maybe add olive oil, salt or pepper.
Let’s get cooking!