OTTOLENGHI SALAD RECIPES RECIPES

Steps:

• Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.
• Mix the za’atar with 1 1/2 tablespoons of olive oil, and set aside.
• To the bowl with tomatoes, add the pomegranate seeds, sliced pepper and onion, the herbs, lemon juice, the remaining 2 tablespoons of oil and 1 teaspoon of salt. Gently mix the salad, then transfer it to a large shallow bowl or serving platter, and dot it with the cheese. Drizzle the za’atar mixture over the salad and serve.

Steps:

• Bring a large pot of salted water to a boil. In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl, pour vinegar on top and stir, then set aside.
• In the hot water, blanch edamame for 3 minutes; drain, refresh under running cold water and set aside to dry. Keep boiling water in pot.
• In a food processor, combine half the basil, all of the parsley and the olive oil. Season with salt and pepper and process until smooth.
• In boiling water, cook pasta until al dente; drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season with plenty of salt and pepper. Before serving, stir in remaining basil.