Mid-week Dinners

4 posts

Tofu and French beans with chraimeh sauce | Yotam Ottolenghi (Ottolenghi Simple)

Tofu and French beans with chraimeh sauce | Yotam Ottolenghi (Ottolenghi Simple)

So chraimeh a river…
So to quote Yotam, ‘Chraimeh is a piquant sauce from Libya. It keeps well in the fridge for at least a week so make double or triple the quantities, It also works as a sauce for chicken or fish or just as a dip with bread before supper’. In practice, it’s a chilli sauce with a bit of musty cumin and caraway and the sourness of lime.

Peri-peri halloumi burger | Joe Wicks (Veggie Lean in 15)

Peri-peri halloumi burger | Joe Wicks (Veggie Lean in 15)

Halloumi has definitely become the new mushroom risotto as the go-to vegetarian option. I don’t think that’s necessarily a bad thing. Halloumi is bloody delicious and a bad mushroom risotto can be a miserable experience. Salty and savoury – halloumi seems like a natural alternative to bacon and I’ve had it with many a vegetarian breakfast. I’ve also seen halloumi battered and fried as it’s a piece of cod. It shouldn’t work, but it does.

Gigli with chickpeas and za’atar | Yotam Ottolenghi (Ottolenghi Simple)

Pasta really does make such a simple mid-week dinner.  It’s hearty and carby and the leftovers travel well – what more do you need?  True to it’s name, Ottolenghi Simple is filled with interesting and achievable mid-week pasta recipes.  One such recipe, is the gigli with chickpeas and za’atar.  People […]