Ottolenghi Test Kitchen Shelf Love Cookbook & Ingredients Set
Fresh off the success Flavour, the best-selling title, Ottolenghi and his team have just launched their newest cookbook Shelf Love. Co-authored by Noor Murad, this book is an interactive volume that has recipes to cook with what we've got; how to put a can of chickpeas or a bag of frozen peas to good use, instead of taking an extra trip to the shops.Shop the Set
These dishes pack all the punch and edge you'd expect from Ottolenghi, but offer more flexibility to make them your own, using what you've got to hand. This book is all about feeding ourselves and our families with less stress and less fuss, but with all the 'wow' of an Ottolenghi meal. We have paired the Shelf Love book together with six of our stand-out ingredients in a new Cookbook & Ingredients Set, making it easy for you to cook recipes from the new book. The bundle includes a copy of Shelf Love, Sweet Smoked Paprika, Chickpeas, Beldi Preserved Lemons, Tahini, Rose Harissa, Early Harvest Extra Virgin Olive Oil, you can buy it here.
Za'atar Salmon and Tahini
If you haven’t yet paired fish with tahini, then you’re in for a real treat. This version combines tahini with herbaceous za’atar and sour sumac, our ever familiar but much treasured test kitchen staples. We strongly recommend using creamy, nutty tahini that’s sourced from countries within the Levant. Eat this shortly after cooking, as cooked tahini doesn’t sit or reheat very well.
Time: 5 minutes
Cook Time: 20 minutes
4 salmon fillets (600g), skin on and pin bones removed
2 tbsp za’atar
2 tsp sumac, plus ½ tsp extra for sprinkling
60ml olive oil
250g baby spinach
3 garlic cloves, crushed
3½ tbsp lemon juice
1½ tbsp roughly chopped
salt and black pepper
Preheat the oven to 220°C fan. Pat dry the salmon and sprinkle with salt and pepper. In a small bowl, combine the za’atar and sumac, then sprinkle this all over the top of the salmon to create a crust. Place a large ovenproof sauté pan on a medium-high heat and add a tablespoon of oil. Once hot, add the spinach and a pinch each of salt and pepper and cook for 2–3 minutes, until just wilted. Top with the salmon, skin side down, and drizzle the top of the fish with 2 tablespoons of oil. Bake for 5 minutes. Meanwhile, in a small bowl whisk together the tahini, garlic, 2½ tablespoons of lemon juice, a good pinch of salt and 100ml of water until smooth and quite runny. When ready, remove the pan from the oven and pour the tahini all around the salmon (but not on the fish at all). Bake for another 5 minutes, or until the fish is cooked through and the tahini is bubbling. Spoon over the remaining tablespoon each of lemon juice and oil and top with the coriander and extra sumac.