x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Seafood, fennel and lime salad from Ottolenghi: The Cookbook (page 135) by Yotam Ottolenghi and Sami Tamimi

  • chiles
  • coriander leaves
  • dill
  • fennel
  • limes
  • red onions
  • parsley
  • sumac
  • pomegranates
  • prawns
  • baby squid

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

  • Eat Your Books

    Pomegranate seeds are optional

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • Serious Eats

    Seafood and fennel is always a winning combination, and the addition of bright lime and sumac made it even better. ...but make sure to dry the squid thoroughly before searing it...

    Full review