Early summer salad by Yotam Ottolenghi

early summer salad

I love digital! I love the marketing world of it, the interactivity and the viral effect. But most importantly the quick and constant access to all kind of information AND recipes of course:-) Yes, when there is no one of my family to reach, Google is my best friend and all the food blogs out there who did a great job with their search optimisation.  But I have to admit: what I also love is to cuddle up on the couch with a good cooking book in my hands.

My latest finding was a recommendation of friends of mine: The beautiful cook book “Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi“. I am not a Vegetarian as you know, but I could try out every single recipe from this cooking book! Yotam Ottolenghi is  a German-Italian Israeli chef based in London. He revolutionized the Vegetarian cuisine and clearly demonstrates that Vegetarian food is anything but boring. A few weeks ago my mother and I cooked together (remember the South African Lamb Chops?). That’s when I tried out Ottolenghis’ spring salad. The ingredients are still available in the summer season, so I called the post “early summer salad”. For the broad beans my mother went to a deli. The black sesame seeds make the vegetables look even nicer. All in all, it is a really fresh salad with a spicy twist. I was a bit surprised by the dressing which is very mild in taste. Although the vegetable itself has a very delicate taste and it might not need much more, I prefer the dressing to be a bit more dominant. But I leave it up to you. Can’t wait for the next Ottolenghi recipe to try!

Early summer salad by Yotam Ottolenghi
Prep time
Cook time
Total time
Cuisine: Vegetarian
Serves: 4-6
  • 350g green asparagus
  • ice water
  • 200g green beans
  • 300g broad beans, fresh or deep-frozen
  • 50g baby spinach leaves
  • 1 shallot
  • 1 small red chili
  • ½ tsp of sesame oil
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp black and white sesame seeds
  • 1 tsp of black cumin
  1. Clean the green asparagus and cut in thin slices
  2. Remove the broad beans from the shell
  3. Clean the green beans and cut off the ends
  4. Wash the spinach
  5. Slice the shallot finely in thin slices
  6. Finely dice the chili
  7. Roast the sesame seeds
  8. Bring a big pot of water to boil and blanch the asparagus for about 3 minutes
  9. Take out the asparagus with a skimmer and cool off in the ice water (like this it maintains the bride green color)
  10. Blanch the green beans for about 5 minutes, cool off in the ice water together with the asparagus. Then pour off the ice water and let drip off.
  11. Blanch the broad beans for about two minutes and let cool off under cold running water
  12. Peel of the skin by pressing the beans between your thumb and trigger finger.
  13. Mix all the vegetable with the dressing, season with ½ tsp of salt and serve immediately.



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