Salad ottolenghi

Lightly grilled courgettes and asparagus are tossed with slices of crispy manouri cheese and dressed in a fragrant basil oil in this colourful summer salad.

Nothing tastes of summer quite like a sweet melon. Use the ripest in-season fruit you can find for this salad, and serve as a light meal or with grilled chicken or fish

Eggplant is a somewhat misunderstood vegetable—many people find it intimidating for no good reason. One of the simplest and best methods for cooking eggplants is to slice and roast, as Yotam Ottolenghi demonstrates in this vegan and gluten-free eggplant recipe below.

If you are looking to add some international flair to your Thanksgiving table, Jerusalem is a good place to start.

For 10 years I've been making this one thing from a Yotam Ottolenghi recipe to upgrade all my salads.

Angies Recipes Taste of Home Recipes with detailed instructions and extensive illustrations

An impressive Iranian rice cake with chicken, spinach and all the trimmings, to see in the new year

Castelluccio lentils with oven-dried tomatoes and gorgonzola is a healthy and tasty recipe from Yotam Ottolenghi's cookbook Plenty. You can serve this salad as a side dish or on its own. A few years ago, I took part in a cooking workshop with my friends at Creating for Good and the fab team at Taylors of Harrogate.

The punchy dressing, with its garlic, ginger and fish sauce, is what makes this salad so special. Use whatever mixture of tomatoes you can get your hands on

Warm roasted cauliflower is tossed with toasted hazelnuts, pomegranate seeds and a light maple dressing in this elevated winter salad from Ottolenghi.