Ottolenghi-Inspired Feast
A Middle Eastern Mediterranean help-yourself spread of pink roasted lamb, turmeric cauliflower, tahini aubergine, stone fruit salad, hummus, olive salad and warm ciabatta — everything on the table at once, bright, abundant and herb-forward.
7 recipes
Lemon & Cumin Roasted Lamb
The centrepiece of the feast — butterflied lamb leg marinated in cumin, coriander, rosemary and lemon, seared for colour then roasted to a blushing pink medium-rare and rested before slicing.
Turmeric Cauliflower, Chickpea & Butternut Salad
Warm roasted cauliflower, butternut and chickpeas spiced with turmeric, cumin and chilli, tossed with cool baby spinach, fresh parsley and a sharp lemon dressing.
Roasted Aubergine with Tahini & Herbs
Thick aubergine rounds roasted at high heat until golden and creamy in the centre, draped with a silky lemon-garlic tahini sauce and scattered with fresh herbs and pomegranate seeds.
Nectarine, Plum & Raspberry Salad
A jewel-bright stone fruit salad with a shocking pink raspberry dressing, bitter celery leaves, fresh parsley and thinly sliced red onion — sweet, sharp and completely different to a green salad.
Hummus
Fluffy, silky hummus blended long and slow with tahini, garlic, cumin and ice cold water — properly smooth rather than pasty, finished with olive oil and smoked paprika.
Tomato & Kalamata Olive Salad
A simple, vibrant bowl of mixed cherry tomatoes and kalamata olives dressed with oregano, red wine vinegar and olive oil — best after a short rest so the juices mingle.
Ciabatta
An overnight biga ciabatta with an open, bubbly crumb and a deep golden crust — made with a wet, barely-handled dough. Buy a good artisan loaf if time is short, or commit to the 24-hour bake.