Ladies night with a summer Ottolenghi buffet

Anria,  Diane and Iris are ‘sacrificing’ themselves for a series of lovely recipes from Ottolenghi’s cookbook Simple. To catch up with my readers, I will post a recipe every following day. I will start with a cold soup with cucumber and cauliflower.

Parboil the little roses (+/-400 grams) of 1 small cauliflower in boiling water seasoned with 1 teaspoon of salt, a few pieces of peeled fresh ginger and a few stems of fresh mint during 3 minutes ( until al dente). Drain, rinse with cold water. Store cool.

Put 2 peeled and chopped cucumbers ( approximately 700 grams) in a blender. Add 5 cm of peeled and chopped fresh ginger, 1 garlic clove, 2 table spoons of lemon juice, 500 grams of low fat Greek yogurt, 1 teaspoon of salt and 1 green chili. Blend until you obtain a smooth consistency. Store cool.

Heat 2 table spoons of olive oil. Add 70 grams of almond flakes. Bake and stir for a few minutes. Mix with a pinch of salt and 2 teaspoons of chopped Moroccan mint leaves.

Serve the soup really cold. Spread first some cauliflower roses, then the cucumber mixture. Finish with the almond flakes. Thanks Ottolenghi, this is again awesome.

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