Iceberg wedges with smoky aubergine cream from Ottolenghi Flavour / Flavor (page 38) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • almonds
  • avocados
  • Parmesan cheese
  • chives
  • aubergines
  • lemons
  • Greek yoghurt
  • pumpkin seeds
  • sourdough bread
  • iceberg lettuce
  • Urfa chilli flakes
  • rainbow radishes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on September 13, 2021

    Omg this was amazing! All of the elements worked perfectly together and it’s easy to achieve on a weeknight if you make the aubergine cream the day before. We had it with roast chicken but it would go with any roast or grilled meat. My aubergine adverse beloved liked it so much he’s requested a repeat tomorrow to use up the extra cream.

  • JennyHay on April 24, 2021

    This is one of my all time favourite salads. Great with slow roast shoulder of lamb or any of the meatballs from Simple. I adore the crunchy topping and all the ingredients work so well together.

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