Ottolenghi Simple

by Yotam Ottolenghi

  tomato and bread salad

  tomato and cucumber raita

  tomato, chard, and spinach with toasted almonds

  tomato, orange, and barberry salsa

  tomato salsa

  tomatoes with sumac shallots and pine nuts

  tonnato sauce

  trout: roasted trout with tomato, orange, and barberry salsa

  trout tartare with browned butter and pistachios

  tuna: tonnato sauce

  V

  vanilla custard with roasted strawberries and rhubarb

  vegetables: cooked veg

  raw veg

  see also individual vegetables

  W

  watermelon, green apple and lime salad

  Y

  yogurt: bulgur with tomato, eggplant, and lemon yogurt

  honey and yogurt set cheesecake

  hot, charred cherry tomatoes with cold yogurt

  roasted beets with yogurt

  roasted eggplant with curried yogurt

  sumac-roasted strawberries with yogurt cream

  sumac yogurt sauce

  tomato and cucumber raita

  Z

  za’atar

  braised eggs with leek and za’atar

  chopped salad with tahini and za’atar

  gigli with chickpeas and za’atar

  mushrooms and chestnuts with za’atar

  pea, za’atar, and feta fritters

  zucchini: crushed zucchini

  steamed zucchini with garlic and oregano

  stuffed zucchini with pine nut salsa

  zucchini and ciabatta frittata

  zucchini, pea, and basil soup

  zucchini, thyme, and walnut salad

  Acknowledgments

  It is my name that appears on the cover of this book but there are two very important peoplewho, really, deserve similar credit. Their distinct fingerprints can be found on every single page.

  Tara Wigley has worked on a number of my books, always bringing in an unparalleled, thoughtful contribution. With Ottolenghi SIMPLE, her latest “baby,” it was Tara who suggested breaking down the recipes into different kinds of “simple.” Her experience as a cook as well as a talented writer was instrumental in giving this book its particular shape and flavor.

  Esme Howarth, whose official job description as a recipe tester doesn’t do justice to her real input, was involved in assessing, almost clinically, every dish that made the final cut. Her ideas are dotted throughout the book in the shape of complete recipes, as well as the different accents and light touches that make a good thing the best of its kind.

  Thanks to Claudine Boulstridge, who cooked every single dish here, fed it to her family, and fed us constructive criticism. Thank you also to Ixta Belfrage for many a clever suggestion.

  I am happy and grateful for my long-term collaboration with Jonathan Lovekin, who photographed the recipes, and Caz Hildebrand, who designed the book. Thank you both! And thank you, Wei Tang, for the plates, the props, and the two silver ducks.

  Particular thanks to Noam Bar—for knowing and telling it as it is—and to Cornelia Staeubli and Sami Tamimi.

  I would also like to express my gratitude to a bunch of people, on both sides of the Atlantic, who were crucial enablers: Felicity Rubinstein, Kim Witherspoon, Lizzy Gray, Louise McKeever, Rebecca Smart, Jake Lingwood, Mark Hutchinson, Gemma Bell, Sarah Bennie, Diana Riley, Helen Everson, Aaron Wehner, Lorena Jones, and Sandi Mendelson.

  Thank you also to Gitai Fisher, Sarah Joseph, Bob Granleese, Melissa Denes, Josh Williams, and Nichole Dean.

  Lastly, I want to thank my family and extended family: Karl Allen, Max, and little Flynn; Michael and Ruth Ottolenghi; Tirza, Danny, Shira, Yoav, and Adam Florentin; and Pete and Greta Allen, Shachar Argov, Helen Goh, Garry Chang, Alex Meitlis, Ivo Bisignano, Lulu Banquete, Tamara Meitlis, Keren Margalit, Yoram Ever-Hadani, Itzik Lederfeind, Ilana Lederfeind, and Amos, Ariela, and David Oppenheim.

  Yotam Ottolenghi

  Tara would like to thank the following for helping her out with their advice, appetites and support: Vicki Howard, Cornelia Staeubli, Carenza Parker, Sala Fitt, Suzanna and Richard Roxburgh, Alison and Alec Chrystal, Sophie O’Leary, and Chris Wigley. Vicki, for her advice (with the words); Cornelia, for her advice (with the everything); Carenza, for her appetite (for the food and washing up!); Sala, for her appetite (for the wine); Suzanna, Richard, Alison, Alec, and Sophie, for their support (with the kids); and Chris for all of the above and so much more.

  Tara Wigley

  Esme would like to thank: her husband, Mark Howarth, for his constant support and eager taste buds. Her enormous 39-week-old bump that let her off without too much morning sickness, so she could continue cooking and tasting during the making of this book. Her parents, Waring and Alison Robinson, for feeding all creativity in her life—especially her mother for her rice and dal lunches and delicious slow-cooked stews. All the friends and yachties she has fed over the years who have given advice, encouragement, and provided the freshest of fish. Lastly, the amazing Ottolenghi family, who could not be more supportive.

  Esme Howarth

  YOTAM OTTOLENGHI is the author of the New York Times best-selling cookbooks Plenty, Ottolenghi, Jerusalem, Plenty More, NOPI, and Sweet. He lives in London, where he co-owns an eponymous group of restaurants, the fine-dining restaurant NOPI, and the vegetable-focused restaurant ROVI.

  What’s next on

  your reading list?

  Discover your next

  great read!

  Get personalized book picks and up-to-date news about this author.

  Sign up now.