Summer has arrived and so have flavourful tomatoes, mangoes and blazing barbecues
Photograph: Louise Hagger/Louise Hagger for the Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay
Hello summer, and hello barbecues and tacos, the go-to recipes for feed-a-crowd cooking. Pineapples are at their peak at this time of the year, and their heady, tropical astringency is the perfect foil for the rich barbecued lamb. Says Ottolenghi: “With tacos, I like to pile all the various elements on a big platter, so everyone can make their own”. Which is a polite way of saying: let your guests have at it.Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd.
Traditional this tabbouleh is not, with Ottolenghi skewing the grain to herb ratio is favour of the former, and replacing bulgur with cracked freekeh. This one’s a celebration of textures – the sharp acidity of lightly pickled onions, the zing of lemons, sumac and fresh green herbs, the earthy, nutty goodness of freekeh, plus the crunch and cool relief of sliced cucumbers.No, we’re not asking you to eat kale raw.
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