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Mejadra recipe

Mejadra recipe | Yotam Ottolenghi | Food | Vegetarian recipe | Life and style | The Guardian

beetroot and feta tart


Latkes: 5 cups peeled grated waxy potatoes; 2 cups peeled grated parsnips; cup chives finely chopped; 4 egg whites; 2 tbsp cornstarch; 5 tbsp unsalted butter; 6 tbsp sunflower oil; salt & pepper; sour cream, to serve

Split wheat and beetroot salad

This recipe offers a multitude of textures, as well as intense colours. Whole wheat or freekeh can be substituted for split wheat. Pearl barley is another option: it will save you the overnight soaking and won't take so long to cook. Toasted walnuts give another layer of earthy flavours. Serves four.

Harissa Carrot salad with Feta cheese

Harissa carrot salad with Feta from Simpy Delicious, a variation on the recipe by Smitten Kitchen

Fried Halloumi Cheese with Lime and Caper Vinaigrette

This is a great recipe to have up your sleeve for the unexpected vegetarian. Greek halloumi arrives in sealed plastic wrapping and has a reasonably long shelf-l | See more about coconut flour, limes and vinaigrette.