Spring onion and herb salad from Essential Ottolenghi: A Collection (page 47) by Yotam Ottolenghi

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

Accompaniments: Chopped salad with tahini and za'atar; Roasted whole cauliflower; Roasted baby carrots with harissa and pomegranate; Roasted beetroot with yoghurt and preserved lemon; Couscous, cherry tomato and herb salad; Grilled lamb fillet with almonds and orange blossom; Slow-cooked lamb shoulder with mint and cumin; Beef meatballs with lemon and celeriac; Spring roast chicken with preserved lemon

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

  • Eat Your Books

    Can substitute cucumbers for baby cucumbers.

  • Ro_ on July 03, 2020

    I made this as part of a poke bowl type thing, and it worked quite well. But I don't think I liked it enough to want big quantities of it - texturally it didn't do it for me, and I think maybe it needed more dressing. I think it's important to cut the herbs really, really finely.

  • wester on March 19, 2019

    So, when I think I want a herb salad, I actually want this salad. The vegetables make the flavour lighter, less concentrated, but at the same time more complex. And the dressing is simple but just right. I do think it needs an accompaniment that can stand up to it, for instance beef or lamb, or maybe a strong cheese. Chicken, as the book suggests, or pork, as I used, are just not strong enough. I subbed celery for the green pepper and parsley for half the coriander; the recipe was robust enough to handle that. ETA: I actually like this one better with celery instead of green pepper. Still, there are worse ways to use up those green peppers that came with the red and yellow ones.

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