Praise for Plenty: Two Summery Recipes

I’m loving my new cookbook: Plenty by Yotam Ottolenghi. If you have decided to brace a vegetarian lifestyle, want to go meatless on Mondays or are just simply curious about how to make vegetables more interesting, this is a great book. This week I made two recipes from the book and I adapted them to make them a little quicker to prepare and perfect for summer. These recipes are vegetarian, vegan, gluten-free and paleo friendly!

This 'slaw is perfect for picnic season!

This ‘slaw is perfect for picnic season!

Summer ‘slaw with tangy dressing

Tangy dressing
Juice of one lime
3 tbsp maple syrup
2 tbsp sesame oil
1 tbsp soy sauce (or Braggs Liquid Aminos to make it gluten free)
½ tsp chilli flakes

For the salad
1/2 red or white cabbage – shredded
1 mango, peeled, stoned and cut into thin strips
1 papaya, peeled, deseeded and cut into strips
1 red chilli, deseeded and cut into thin slices
Fresh mint leaves, sliced
Fresh cilantro leaves, sliced


Whisk the tangy dressing ingredients together in a small bowl and set aside.

Put the shredded cabbage in a large mixing bowl, along with the rest of the salad ingredients. Add the cool dressing, toss and taste. Add salt if you need to, and serve immediately.

Yummy lentils and eggplant with summery vegetables

Yummy lentils and eggplant with summery vegetables

Lentils with eggplant and summer vegetables
2 medium eggplants
1 cup French lentils, washed and drained
3 small zucchini
2 celery sticks
4-5 scallions
1 orange or red pepper
3½ tbsp olive oil
12 cherry tomatoes, halved
1 tbsp each roughly chopped parsley and cilantro


Preheat oven to 400F. Pierce the eggplant then place on an oven tray lined with foil and place in the oven for 45 minutes. Turn them a few times, until the skin cracks and dries in places and the flesh is cooked through. Remove from the oven and, once cool enough to handle, scoop the flesh into a bowl.

Slice the zucchini, celery, scallions, pepper and cherry tomatoes and roast in oven for 15 minutes until cooked at 300F.

Meanwhile, put the lentils in a medium saucepan. Cover with two cups water and bring to boil, then simmer for 15 minutes or until soft and cooked.

Add the cooked vegetables to the lentils, followed by the fresh herbs, and stir gently. Adjust the seasoning to taste, then spoon on to serving plates. Pile some aubergine in the middle and finish with a trickle of oil. {Optional: add a dollop of creme fraiche or Greek yogurt on the top.}


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