- Hardcover: 288 pages
- Publisher: Chronicle Books; Reprint edition (March 9 2011)
- Language: English
- ISBN-10: 1452101248
- ISBN-13: 978-1452101248
- Product Dimensions: 20.3 x 3.8 x 27.9 cm
- Shipping Weight: 1.4 Kg
- Customer Reviews: 1,244 customer ratings
- Amazon Bestsellers Rank: #8,205 in Books (See Top 100 in Books)
Plenty: Vibrant Vegetable Recipes from London's Ottolenghi (Vegetarian Cooking, Vegetable Cookbook, Vegetable Cooking) Hardcover – Illustrated, March 9 2011
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From the Publisher
The most anticipated vegetable cookbook in years
With more than 120 recipes, organized by ingredient
Quinoa and grilled sourdough salad
This summery bread salad isn't much short of a whole meal. I have taken the traditional Arab fattoush, changed the bread and bulked it up with quinoa, which is the only grain I dare to use in this salad as it's very light and delicate. A lot rests here on the poor tomato. If your tomatoes are sweet and juicy you may not need as much dressing to perk them up. If they are "dry" and bland you may want to add a bit more. Leave the prepared salad to sit a little so the bread croutons can soften up - unless you want them mega-crunchy.
Preheat the oven to 350 degrees Fahrenheit. Place the quinoa in a saucepan of boiling water and cook for 9 minutes, or until tender. Drain in a fine sieve, rinse under cold water and leave to dry.
Brush the bread with a little bit of olive oil and sprinkle with some salt. Lay the slices on a baking sheet and bake for about 10 minutes, turning them over halfway through. The bread should be completely dry and crisp. Remove from the oven and allow to cool down, then break by hand into different-sized pieces.
Cut the tomatoes into roughly 3/4-ince dice and put in a mixing bowl. Cut the cucumbers into similar-size pieces and add to the tomatoes. Add all the remaining ingredients, including the quinoa and croutons, and stir gently until everything is mixed well together. Taste and adjust the seasoning.
- 1/4 cup quinoa
- 4 slices sourdough bread
- 1/3 cup olive oil, plus extra to brush the bread
- 4 ripe medium tomatoes
- 3 small cucumbers, unpeeled
- 1/2 small red onion, very thinly sliced
- 4 tbsp chopped cilantro
- 1 1/2 tbsp chopped mint
- 2 tbsp chopped parsley
- 1 tbsp lemon juice
- 3/4 tbsp red wine vinegar
- 2 small garlic cloves, crushed
- black pepper
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The cover is thick and textural, the photos are beautiful and the recipes are very good.
It is not an everyday cookbook however, it has recipes from around the world and ingredients may not always be convenient to find, but there are lots of good online spice retailers these days.
The binding and photos are inspiring, makes a wonderful gift
Top international reviews
The Black Pepper Tofu recipe on page 44 is brilliant and I have even converted people who claim they don't like tofu.