New York Times

Grilled Tomatoes and Onions With Feta-Harissa Pine Nuts

Author:Yotam Ottolenghi

13 Ingredients

1 hour 30 mins

image of Grilled Tomatoes and Onions With Feta-Harissa Pine Nuts recipe by New York Times

13 Ingredients

1 hour 30 mins

image of Grilled Tomatoes and Onions With Feta-Harissa Pine Nuts recipe by New York Times
image of Grilled Tomatoes and Onions With Feta-Harissa Pine Nuts recipe by New York Times

This falls somewhere between a mezze salad, a sauce and a dip. It is rich and intense on its own but great as part of a meal with warm flatbreads, soft-boiled eggs and perhaps some labneh or thick yogurt on the side. Try to get your hands on the best-quality tomatoes you can find; the simplicity of this dish really lets the fresh vegetables sing. This is lovely eaten warm or at room temperature. It reheats quite well, its flavors intensifying as they sit overnight, and can be repurposed as a sauce spooned over grilled meats, couscous or pasta.

    Serves

    1

    Serves

    1

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    “Whether it’s dinner ideas, breakfast inspiration, or delightful desserts, we’ve got the recipe. We match our results to your tastes, helping you make the most of the food in your fridge. Explore a world of flavours and join the movement towards reducing food waste.”

    “Questions, comments or want your recipe site to be featured? Email us at: hello@gumbo.kitchen"

    Gumbo full logo

    Terms & Conditions

    Site prepared by MOVING

    © 2023 Gumbo Limited. All rights reserved.