Asparagus, Capers & Egg

This is a very simple but tasty recipe from Ottolenghi's book. I slightly readapted it to make it a bit more 'lazy'.

20 minutes, serves 2.

1 or 2 hard-boiled eggs
1 bunch medium asparagus (250g, trimmed weight)
1 tsp small capers
oil, salt & pepper or pink peppercorn

Boil the egg: 15 min in boiling water.
Allow the boiled egg to cool down well and then grate on a coarse cheese grate.

Wash the asparagus, bend them till the bottom ends snap off and discard the ends. Place the spears in a plate and cover, microwave for 4 minutes. 

Divide between two serving plates. Drizzle oil on top and sprinkle capers and some salt and pepper. Top with the grated egg.

Raw Carrot Noodles & Thai Peanut Sauce

This recipe it's all about this amazing sauce; it has such a strong flavour and it's almost impossible to get wrong.

Serves 2 people.

3 big carrots
Raw or toasted cashew nuts and/or sesame seeds

Sauce ingredients:
3 tbsp. peanut butter
2 tbsp. soy sauce
2 tbsp. lime juice
1 bsp. minced ginger or ginger paste
1 minced clove of garlic or of garlic paste
Salt and chilly to taste

Spiralize the carrots. If you don't own a spiralizer you can use a peeler. 

Put all the sauce ingredients in a cup or small bowl, add 3 tablespoons of water and stir till it becomes a soft paste, then adjust seasonings to taste. You can add 1/2 teaspoon of brown sugar if needed.

Mix the spiralized carrots with the sauce and then plate it. Sprinkle sesame seeds and cashew nuts on top.

Make it a main:
You can make a 'Buddha bowl' by serving the carrot noodles with rice, broccoli, chickpeas and tofu or paneer cheese.

Ottolenghi's Aubergines

This recipe grabbed my attention while browsing Plenty by Yotam Ottolenghi. It's one of the simplest and pomegranate makes everything looks so exciting. Luckily it tastes as good as it looks.

2 big aubergines
Pomegranate seeds
Fresh thyme
Olive oil, salt, pepper.

Ingredients for the sauce:
100g Greek yogurt
140ml buttermilk (I never use it)
1½ tbsp olive oil
1 garlic clove, crushed
Pinch salt

Preheat the oven to 200C/400F/gas mark 6. Wash the aubergines and cut them in two lengthways through the green stalk. Make three or four deep parallel incisions in the cut side of the aubergine, taking care not to cut as far as the skin. 

Put the aubergines, cut side up, on an oven tray and brush with the oil. Sprinkle with salt and pepper, and roast for 35-40 minutes, at which point the flesh should be soft and well browned. Remove and leave to cool.

While the aubergines are in the oven, take the seeds out of the pomegranate. For the sauce, simply whisk together all the ingredients, taste for seasoning and keep cold until needed.

To serve, put an aubergine half on a plate, flesh side up. Spoon over lots of sauce without covering the stalk, sprinkle on lots of pomegranate seeds and some za'atar, garnish with lemon thyme and finish with a drizzle of oil.