Vibrant Ottolenghiinspired Lunch Feast

Backstory: Inspired by the colorful and eclectic cooking style of renowned chef Yotam Ottolenghi, this lunch feast will take your taste buds on a journey through an array of vibrant flavors and textures. Each dish focuses on wholesome and nutritious ingredients that are beautifully presented.

Menu:

1. Roasted Beet Salad with Citrus Dressing

2. Crispy Cauliflower Steaks with Turmeric Yogurt

3. Quinoa and Chickpea Stuffed Bell Peppers

4. Spicy Grilled Chicken Skewers with Cucumber Mint Yogurt Sauce

5. Mango Papaya Salad with Coconut Lime Dressing

6. Chocolate Tahini Mousse with Pistachio Crumble

Recipes:

#1. Roasted Beet Salad with Citrus Dressing

Ingredients:

• 4 medium-sized beets, roasted and peeled
• 2 oranges (blood oranges if available), segmented
• ½ red onion, thinly sliced
• ¼ cup fresh mint leaves, torn
• ¼ cup crumbled feta cheese (optional)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Wrap the beets individually in aluminum foil and place them on a baking sheet.
3. Roast the beets for 40-50 minutes or until fork-tender. Let them cool, then peel and cut into wedges.
4. In a large salad bowl, combine the roasted beet wedges, orange segments, thinly sliced red onion, torn mint leaves, and crumbled feta cheese (optional).
5. In a separate small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Allow the flavors to meld for a few minutes before serving.
8. Enjoy the beautiful and refreshing flavors of this vibrant beet salad!

Flavor Profile: The sweet and earthy roasted beets are enhanced by the bright and tangy citrus dressing, while the mint adds a refreshing note to this colorful salad.

#2. Crispy Cauliflower Steaks with Turmeric Yogurt

Ingredients:

• 1 large head of cauliflower
• 3 tablespoons extra virgin olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander