Vibrant Ottolenghi-inspired 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
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• 1 cup Greek yogurt
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon chopped fresh dill

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Remove the leaves from the cauliflower head and trim the stem. Slice the cauliflower into 1-inch thick steaks.
3. In a small bowl, combine the olive oil, ground cumin, ground coriander, ground turmeric, salt, and pepper.
4. Brush both sides of each cauliflower steak with the spice mixture.
5. Place the steaks on a baking sheet lined with parchment paper and roast for 25-30 minutes, flipping once halfway through, until the cauliflower is golden brown and crispy on the edges.
6. In another small bowl, whisk together the Greek yogurt, lemon juice, chopped dill, salt, and pepper to make the turmeric yogurt sauce.
7. Serve the crispy cauliflower steaks with a dollop of turmeric yogurt sauce on top.
8. Delight in the wonderful textures and flavors of this Ottolenghi-inspired dish!

Flavor Profile: The crispy cauliflower steaks offer a satisfying crunch, while the aromatic spices elevate the flavor. The smooth and tangy turmeric yogurt sauce adds a creamy element to the dish.

#3. Quinoa and Chickpea Stuffed Bell Peppers

Ingredients:

• 4 bell peppers (assorted colors)
• 1 cup cooked quinoa
• 1 cup cooked chickpeas
• 1 cup diced tomatoes
• ½ cup diced red onion
• ¼ cup chopped fresh parsley
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• Salt and pepper to taste
• Optional toppings: crumbled feta cheese, chopped fresh mint

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice off the tops of the bell peppers and remove the seeds.
3. In a mixing bowl, combine the cooked quinoa, cooked chickpeas, diced tomatoes, diced red onion, chopped parsley, lemon juice, extra virgin olive oil, ground cumin, ground coriander, salt, and pepper.
4. Stuff the bell peppers with the quinoa and chickpea mixture, pressing it down gently.
5. Place the stuffed bell peppers in a baking dish and cover with foil.
6. Bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes until the peppers are tender and lightly charred.
7. Serve the quinoa and chickpea stuffed bell peppers with optional toppings like crumbled feta cheese and chopped fresh mint.
8. Experience the hearty and flavorful combination of grains, legumes, and vegetables!

Flavor Profile: These colorful bell peppers are generously filled with a delicious mixture of quinoa, chickpeas, and aromatic spices, resulting in a satisfying and nourishing dish.

#4. Spicy Grilled Chicken Skewers with Cucumber Mint Yogurt Sauce

Ingredients:

• 4 boneless, skinless chicken breasts, cut into cubes
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper (adjust to taste for desired spice level)
• Salt and pepper to taste
• 1 English cucumber, grated and drained
• 1 cup Greek yogurt
• 2 cloves garlic, minced
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh mint
• Salt and pepper to taste