Easy Ottolenghi Recipes for Busy Days

Ottolenghi’s recipes are renowned for their robust flavors, vibrant colors, and innovative ingredient pairings. Despite their seemingly complex nature, Ottolenghi offers quick and easy recipes that are perfect for those busy days when time is of the essence. You don’t need to spend hours in the kitchen to enjoy the unique Ottolenghi culinary experience, thanks to these dishes. Let’s explore some of Ottolenghi’s simple recipes that are ideal for those hectic days. Dive in to discover “Effortless Ottolenghi Recipes for Hectic Days”.

Easy Ottolenghi Recipes

Perceive how to get ready Ottolenghi recepies underneath

Salad of Tomatoes and Pomegranates

Ingredients

2 cups of halved cherry tomatoes
1/2 cup of pomegranate seeds
1/4 cup of torn fresh basil leaves
2 tablespoons of extra virgin olive oil
1 tablespoon of balsamic vinegar
Salt and pepper to taste

Instructions

Combine the cherry tomatoes, pomegranate seeds, and torn basil leaves in a large bowl. Drizzle the salad with extra virgin olive oil and balsamic vinegar. Season with salt and pepper to taste. Toss gently to mix and serve immediately.

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Roasted Vegetables with Tahini Dressing

Ingredients

Assorted vegetables (like carrots, cauliflower, and Brussels sprouts), cut into bite-sized pieces
2 tablespoons of olive oil
Salt and pepper to taste
1/4 cup of tahini
2 tablespoons of lemon juice
1 minced garlic clove
Water, as needed
Chopped fresh parsley, for garnish

Instructions

Preheat your oven to 400°F (200°C). Lightly coat your chosen vegetables with olive oil on a baking sheet. Season with salt and pepper to taste. Roast the vegetables in the preheated oven for 20 to 25 minutes, or until they are tender and caramelized.

While the vegetables are roasting, mix the tahini, water, lemon juice, and minced garlic in a small bowl until it becomes a smooth and creamy sauce. Add more water if needed to reach the desired consistency.

Once the vegetables are roasted, transfer them to a serving dish and drizzle with the tahini sauce. Serve warm, garnished with finely chopped fresh parsley.

Couscous with Chickpeas and Spinach

Ingredients

1 cup of couscous
1 cup of vegetable broth or water
1 can (15 ounces) of chickpeas, drained and rinsed
2 cups of fresh spinach leaves
1 lemon, zest and juice
2 tablespoons of extra virgin olive oil
Salt and pepper to taste
Crumbled feta cheese (optional, for serving)

Instructions

Bring the vegetable broth or water to a boil in a saucepan. Stir in the couscous, then cover and turn off the heat. Let it sit for five minutes, then fluff it with a fork.
In a large skillet, heat the extra virgin olive oil over medium heat. Add the chickpeas and cook for 5 to 7 minutes, or until they start to become slightly crispy.
Add the fresh spinach leaves to the skillet and cook for a few minutes, or until they wilt.
Stir in the cooked couscous and the lemon juice and zest. Season with salt and pepper to taste.
Continue to cook for a few more minutes, or until everything is well heated.
If desired, sprinkle crumbled feta cheese over the servings before serving. Enjoy your meal!

Conclusion

In conclusion, Ottolenghi’s recipes, known for their robust flavors and innovative ingredient combinations, offer quick and easy solutions perfect for busy days. These dishes allow you to enjoy the unique Ottolenghi culinary experience without spending hours in the kitchen.

Author

Antonia Basso

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Easy Ottolenghi Recipes for Busy Days