I haven't written in a while! We've had a few weeks now of stinking hot weather in London and my friends, it's most definitely not something to be taken for granted. Any indoor activities such as blogging have been pushed aside: the priority is summer and all that comes with it. It's amazing. The only downside is the lack of water. When I've been sitting in the park absolutely dripping with sweat I've pined for the water that is never far away in New Zealand. Almost always the sea is close by, but failing that you'll usually be near a lake or crystal clear river. Here in London we must find alternative havens of coolness.
Cue Ottolenghi. I'd been wanting to go to Ottolenghi for a long time and finally got my act together. On a hot Saturday a bunch of us lined up for a table at the Islington restaurant/deli. Inside it is cool, without being stark. The perfectly white interior provides a blank canvass for Ottolenghi's beautifully colourful bowls of salad and gorgeous sweet treats. We tried as many of the salads as we possibly could. It's a seemingly simple concept but every salad is surprising and interesting. When you take a closer look, each salad has many ingredients and often ones you wouldn't think to put together. His Middle-Eastern heritage shines through but there's not a rigid adherence to it.
I love this style of food. It's creative, healthy and damn good looking: truly something to aspire to. After our fabulous lunch, I made this salad, inspired by a green bean salad we had. I think Ottolenghi would approve.
Beetroot and bean salad
3 beetroot
200g green beans
100g mangetout
50g hazelnuts
100g feta
1 tbsp cumin seeds
1/4 cup olive oil
1 tsp agave nectar
zest of 1 orange
juice from 1/2 orange
bunch of dill
Peel and very thinly slice the beetroot a arrange on a plate or in a bowl. Trim beans and mangetout. In a dry pan briefly toast cumin seeds then set aside. Roughly chop hazelnuts and toast in a dry pan.
For the dressing, whisk together the olive oil, orange juice and agave nectar.
Steam the beans and mangetout so they are just cooked but still bright green. Arrange over the beetroot. Sprinkle over cumin seeds and hazelnuts. Crumble over the feta and sprinkle over orange zest and dill. Pour over the dressing.
You'll feel good just eating it.
Serves 4 as a side.
Cue Ottolenghi. I'd been wanting to go to Ottolenghi for a long time and finally got my act together. On a hot Saturday a bunch of us lined up for a table at the Islington restaurant/deli. Inside it is cool, without being stark. The perfectly white interior provides a blank canvass for Ottolenghi's beautifully colourful bowls of salad and gorgeous sweet treats. We tried as many of the salads as we possibly could. It's a seemingly simple concept but every salad is surprising and interesting. When you take a closer look, each salad has many ingredients and often ones you wouldn't think to put together. His Middle-Eastern heritage shines through but there's not a rigid adherence to it.
I love this style of food. It's creative, healthy and damn good looking: truly something to aspire to. After our fabulous lunch, I made this salad, inspired by a green bean salad we had. I think Ottolenghi would approve.
Beetroot and bean salad
3 beetroot
200g green beans
100g mangetout
50g hazelnuts
100g feta
1 tbsp cumin seeds
1/4 cup olive oil
1 tsp agave nectar
zest of 1 orange
juice from 1/2 orange
bunch of dill
Peel and very thinly slice the beetroot a arrange on a plate or in a bowl. Trim beans and mangetout. In a dry pan briefly toast cumin seeds then set aside. Roughly chop hazelnuts and toast in a dry pan.
For the dressing, whisk together the olive oil, orange juice and agave nectar.
Steam the beans and mangetout so they are just cooked but still bright green. Arrange over the beetroot. Sprinkle over cumin seeds and hazelnuts. Crumble over the feta and sprinkle over orange zest and dill. Pour over the dressing.
You'll feel good just eating it.
Serves 4 as a side.
I am OBSESSED with Ottolenghi. I have Plenty and Jerusalem - such incredible recipes and flavour combinations. Can't wait to try the real deal x
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