Yotam Ottolenghi’s Summer Salad Recipes | Food

l feel like a kid in a candy store this time of year, rubbing my hands (or my belly, more honestly) waiting for all the possible combinations. Sweet melons, crunchy apples, tender courgettes, tender herbs, ripe tomatoes, buttery leaves: I am impressed by the colours, the possibilities and glad that, unlike when I was a child, I don’t have to restrain myself.

Zucchini-melon salad with preserved lemon dressing (photo above)

Nothing tastes like summer like a sweet melon. Use the ripest seasonal fruit you can find and serve as a light meal or with grilled chicken or fish.

Preparation 20 minutes
Cook 20 minutes
Serves 4 as a side

2 courgettes (about 400 g), halved lengthwise, seeds removed, flesh cut diagonally into 3-4 cm pieces
80 g broad beans or edamameskins removed
10 g (2½ tablespoons) parsleycoarsely chopped
melon melon (about 400g), peeled, seeds scooped out, sliced ​​like courgettes
1 tbsp lemon juice
1 tsp liquid honey
10 g (2 tablespoons) basil leaves
40 g pumpkin seedsroasted
60 g manchegoshaved thin with a peeler

For the dressing
15 g pumpkin seedsroasted
3 cloves of garlicpeeled and crushed
25 g candied lemonseeds removed, flesh and skin roughly chopped
1 tbsp lemon juice
Fine sea salt and black pepper
25 g parsley leaves

25 g basil leaves

80 ml olive oil

Make the dressing first. Place the pumpkin seeds, garlic, candied lemon and lemon juice in a food processor, add half a teaspoon of salt and well-ground pepper and grind to a coarse paste. Add the parsley, basil and two tablespoons of water, mix again and slowly pour in the oil with the engine running until everything is incorporated. Transfer to a large bowl, add the courgette, fava beans, parsley and a quarter teaspoon salt, toss and let marinate for about 10 minutes.

Mix the melon with the lemon and honey. Arrange the zucchini mixture on a platter, garnish with the melon, basil leaves, pumpkin seeds and manchego and serve.

Eggplant-tomato salad with feta cream and oregano

Yotam Ottolenghi's warm aubergine-tomato salad with feta cream and crispy oregano.

This is a delicious dish for hot summer days. All components can be made up to a day in advance and the dish can be assembled (at room temperature) when ready to serve.

Preparation 20 minutes
Cook 45 minutes
Serves 4 as a side

2 aubergines (600g)
80 ml olive oil
Salt and black pepper

1½ tablespoons (7 g) oregano leaves
250 grams cherry tomatoes
2 cloves of garlic
peeled and finely ground
1 tbsp za’atar
¾ tsp maple syrup
1 tbsp parsley leaves
finely sliced

For the feta cream
200 g fetaroughly crumbled
1 tbsp lemon juice
75 ml whole milk

Preheat oven to 240C (220C Fan)/475F/Gas 9. Trim and discard the aubergine stalks and cut in half lengthwise. Cut each half into 3cm thick wedges and place in a bowl with two tablespoons of olive oil, half a teaspoon of salt and well-ground pepper. Toss to coat, then place skin side down on a large baking dish lined with wax paper. Bake for 25-30 minutes, until the flesh is deep golden brown, then remove and set aside.

Meanwhile, make the crispy oregano. Place the remaining 50 ml oil in a small frying pan over medium heat. When the oregano is hot, fry the oregano in two batches until crisp, remove with a slotted spoon and drain on kitchen paper. Remove the pan from the heat and reserve the oregano oil.

For the tomatoes, place the oregano oil, tomatoes, garlic, za’atar, maple syrup, and a quarter teaspoon salt in a small baking dish and bake for 12 minutes until bubbly and bursting. Remove from oven and let cool for five minutes.

To make the feta cream, place the feta, lemon juice and milk in the small bowl of a food processor, grind until smooth and transfer onto a platter.

Place the warm aubergines on top of the feta cream. Gently mix the chopped parsley with the tomatoes and spoon over the aubergines. Finally, sprinkle over the oregano and serve warm or at room temperature.

Butter lettuce with apple dressing and black lime crumbs

Yotam Ottolenghi's lettuce, apple dressing and black lime breadcrumbs.

A great leafy salad starts with a great dressing. The black limes add an earthy touch that bounces off the sweet, lemony dressing. If you can’t find them (they’re sold in most Middle Eastern food stores), add the zest of a lemon to the breadcrumbs or use the lighter green Iranian limes. The dressing is good for more than you need for this salad, but it will keep for three days in the fridge.

Preparation 10 minutes
Cook 50 minutes
Serves 4-6

2 heads butter lettuceor other tender lettuce
70 g breakfast radishestrimmed and cut into 1cm thick slices

For the dressing
100 ml rapeseed oil (or other neutral oil), plus 1 tbsp extra
2 banana shallotspeeled and finely chopped (80g)
2 sprigs of fresh thyme
Salt and black pepper
250 ml apple juice
(not from concentrate)
1 tbsp lemon juice
1½ tsp Dijon mustard

For the breadcrumbs
20 ml olive oil
50 g panko breadcrumbs
½ black lime
ground into powder in a spice grinder

Start by making the dressing. Place a medium saucepan over medium heat, add a tablespoon of oil, the shallots, thyme sprigs and a quarter teaspoon of salt and cook, stirring frequently, for five to seven minutes, until the shallots are translucent. Pour in the apple juice, bring to a boil, then turn the heat to low and cook until the mixture has reduced by about three quarters and has become syrupy. Remove from heat and let cool. Once cooled, pour into a blender, add lemon juice, mustard and 1/4 teaspoon salt and blend until smooth, scraping sides. With the engine running, slowly pour in the remaining oil until you have a smooth dressing.

Place the oil in a medium skillet over medium heat, add the breadcrumbs and cook, stirring often, for five minutes, until nicely toasted and fragrant. Stir in the black lime, one-eighth of a teaspoon of salt, and a good grind of black pepper and transfer to a plate to cool.

Arrange the lettuce leaves in a large serving bowl and scatter over the sliced ​​radishes. Spoon the dressing over the leaves and serve sprinkled with breadcrumbs.