Muddy Stilettos


<p>Whether you&#8217;re feeding a crowd or simply avoiding the oven, these recipes are a summer lifesaver. Fresh, vibrant and effortlessly impressive, they&#8217;re made for heatwave lunches, easy entertaining and fuss-free suppers in the sun.</p>



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<h2 class="wp-block-heading" id="h-red-cabbage-slaw-with-hibiscus-pickled-onion-amp-mint">Red Cabbage Slaw with Hibiscus Pickled Onion &amp; Mint</h2>



<p>Looking to liven up your summer spread? This colourful slaw delivers crunch, zing and plenty of wow factor, making it the perfect companion to everything from barbecue favourites to simple grilled veg.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="769" height="1000" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-22T155207.931-769x1000.jpg" alt="Red Cabbage Slaw with hibiscus pickled onion and mint by Ottolenghi" class="wp-image-141298" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-22T155207.931-769x1000.jpg 769w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-22T155207.931-462x600.jpg 462w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-22T155207.931.jpg 1000w" sizes="(max-width: 769px) 100vw, 769px" /></figure>



<h3 class="wp-block-heading" id="h-ingredients">INGREDIENTS</h3>



<ul>
<li>1 tub Ottolenghi hibiscus pickled onions, 3 tbsp pickle brine and 75g drained onions</li>



<li>60ml olive oil</li>



<li>1 tbsp Dijon mustard</li>



<li>1 tbsp pomegranate molasses</li>



<li>1 small red cabbage, quartered, cored and thinly slicked</li>



<li>75g pomegranate seeds </li>



<li>25g mint leaves</li>



<li>100g salted, roasted cashews</li>



<li>Fine sea salt and black pepper</li>
</ul>



<h2 class="wp-block-heading" id="h-method">METHOD</h2>



<p>In a large bowl, whisk together the pickle brine, oil, mustard, pomegranate molasses, ½ teaspoon of salt and a few grinds of black pepper. Add the cabbage, pomegranate seeds, mint, cashews and pickled onions and toss well to combine.</p>



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<h2 class="wp-block-heading" id="h-green-beans-and-roasted-pineapple-with-jalapeno-dressing">Green Beans and Roasted Pineapple with Jalapeno Dressing</h2>



<p>Sweet roasted pineapple brings a fresh twist to crisp green beans in this vibrant summer salad. Make the pineapple and dressing ahead for an easy dish that’s perfect for barbecues and outdoor feasting.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="769" height="1000" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-22T155416.543-769x1000.jpg" alt="Green beans and roasted pineapple with jalapeno dressing" class="wp-image-141301" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-22T155416.543-769x1000.jpg 769w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-22T155416.543-462x600.jpg 462w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-22T155416.543.jpg 1000w" sizes="(max-width: 769px) 100vw, 769px" /></figure>



<h3 class="wp-block-heading" id="h-ingredients-0">INGREDIENTS</h3>



<ul>
<li>800g green beans, trimmed</li>



<li>20g coriander, roughly picked</li>



<li>1 jalapeno, finely sliced</li>



<li>1tsp nigella seeds</li>
</ul>



<h3 class="wp-block-heading" id="h-roasted-pineapple">ROASTED PINEAPPLE</h3>



<ul>
<li>large pineapple, skin and core removed, cut in 6 wedges</li>



<li>1/8 tbsp ground turmeric</li>



<li>1 ½ tbsp maple syrup</li>



<li>2tbsp lime juice </li>
</ul>



<h3 class="wp-block-heading" id="h-jalapeno-dressing">JALAPENO DRESSING</h3>



<ul>
<li>4/5 limes, zested</li>



<li>3 jalapenos, stems removed and deseeded</li>



<li>25g brown sugar</li>



<li>250ml rapeseed oil</li>



<li>Fine sea salt</li>
</ul>



<h3 class="wp-block-heading" id="h-method-0">METHOD</h3>



<ol>
<li>Preheat the oven to 220 °C.&nbsp;</li>



<li>Place the pineapple on a tray lined with baking paper. Add the turmeric, maple syrup and ¼ teaspoon of salt. Mix well and roast for 20-25 minutes, until deeply caramelised with slightly charred edges. Allow to cool and cut into ½ cm thick slices, then put in a bowl and stir in the lime juice.&nbsp;</li>



<li>To make the dressing, top and tail the zested limes and use a small, sharp knife to remove the pith. Cut between the membranes to release the segments and place these in a blender (you can also use a stick blender). Squeeze any juice from the membrane into the blender before discarding. Add in the grated zest, 150g of the roasted pineapple, jalapenos, sugar, oil and 1½ teaspoon of salt. Blitz until completely smooth and emulsified.&nbsp;</li>



<li>To cook the beans, fill a large bowl with iced water, then bring a large pot of well salted water to the boil on high heat. Once boiling, add in the beans and reduce the heat to medium high. Cook for 3 minutes, until tender with a bit of bite. Drain through a sieve and dunk in the ice water immediately. Drain well and pat dry with a kitchen towel.&nbsp;</li>



<li>Mix the beans with the dressing in a large bowl, add a bit more salt if you like. Layer with the roasted pineapple, coriander, jalapeno and nigella seeds and serve.</li>
</ol>



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<h2 class="wp-block-heading" id="h-charred-sugar-snap-pomegranate-and-couscous-salad">Charred Sugar snap, Pomegranate and Couscous Salad</h2>



<p>A handy one to have in your summer recipe repertoire, this easy salad can be prepped ahead and assembled at the last minute. Serve chilled or at room temperature alongside simply grilled meat or fish for an effortless warm-weather meal.</p>



<figure class="wp-block-image size-large is-resized"><img decoding="async" loading="lazy" width="769" height="1000" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-22T160514.604-769x1000.jpg" alt="Charred sugar snap, pomegranate and couscous salad" class="wp-image-141303" style="aspect-ratio:0.769;width:640px;height:auto" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-22T160514.604-769x1000.jpg 769w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-22T160514.604-462x600.jpg 462w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-22T160514.604.jpg 1000w" sizes="(max-width: 769px) 100vw, 769px" /></figure>



<h2 class="wp-block-heading" id="h-ingredients-1">INGREDIENTS</h2>



<ul>
<li>75g couscous</li>



<li>200g sugar snap peas, roughly chopped</li>



<li>25ml olive oil</li>



<li>10g dill, roughly chopped </li>



<li>10g coriander, roughly choppped</li>



<li>50g pomegranate seeds</li>



<li>1 tsp pink peppercorn, lightly crushed</li>



<li>1 lemon; half zested for 1 tsp, 1 tbsp lemon juice</li>



<li>½ clove garlic, peeled and crushed</li>



<li>1 tsp maple syrup</li>



<li>50g feta, finely crumbled </li>



<li>½ preserved lemon, flesh removed, skin finely sliced </li>



<li>fine sea salt and black pepper</li>
</ul>



<h2 class="wp-block-heading" id="h-method-1">METHOD</h2>



<ol>
<li>Place the couscous in a medium bowl with ¼ teaspoon salt and 135 millilitres boiling water and cover the bowl with a plate. Set aside for 5 minutes until the couscous has absorbed all of the water.</li>



<li>Place a grill pan on a high heat. Season the peas with ⅛ teaspoon salt and 1 tsp oil. Grill half the peas for 2 minutes, until lightly charred on each side but not cooked through, and add to the couscous. Repeat with the remaining peas. Mix the chopped herbs and 1 teaspoon of oil into the couscous and set aside.</li>



<li>Combine the pomegranate, peppercorns, lemon zest and juice, garlic, maple syrup, the remaining 1 tablespoon olive oil, ⅛ teaspoon salt and a good grind of black pepper in a small bowl and set aside.</li>



<li>To serve, transfer the couscous to a lipped plate and scatter the feta and pomegranate mixture and preserved lemon over the top.</li>
</ol>



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<h2 class="wp-block-heading" id="h-warm-tomato-salad">Warm Tomato Salad</h2>



<p>With tomatoes at their glorious best right now, you could happily eat them straight from the vine all day long. But a quick stint in the oven transforms them into something even more irresistible – softer, sweeter and bursting with flavour. Served with crusty bread to soak up every last drop of juice, this makes a perfect light lunch or starter, and works just as beautifully alongside grilled meats, fish or summer salads.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="769" height="1000" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-22T161051.645-769x1000.jpg" alt="Warm tomato salad" class="wp-image-141305" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-22T161051.645-769x1000.jpg 769w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-22T161051.645-462x600.jpg 462w, https://dev.muddystilettos.co.uk/wp-content/uploads/2026/06/Untitled-design-2026-06-22T161051.645.jpg 1000w" sizes="(max-width: 769px) 100vw, 769px" /></figure>



<h2 class="wp-block-heading" id="h-ingredients-2">INGREDIENTS</h2>



<ul>
<li>20g red wine vinegar</li>



<li>20g caster sugar</li>



<li>1 shallot, thinly sliced on a mandolin</li>



<li>70ml olive oil</li>



<li>1 tbsp runny honey</li>



<li>½ tsp smoked paprika</li>



<li>2 plum tomatoes, quartered </li>



<li>200g cherry tomatoes, halved</li>



<li>2 garlic cloves, peeled and smacked flat with the side of a knife</li>



<li>3 sprigs of thyme</li>



<li>1 drained burrata </li>



<li>3 sprigs of oregano, leaves picked</li>



<li>flaked sea salt and black pepper</li>
</ul>



<h2 class="wp-block-heading" id="h-method-2">METHOD</h2>



<ol>
<li>Add the vinegar, sugar, 1 teaspoon salt, and 20 millilitres of water to a small saucepan and bring to a boil. Whisk to combine, remove from the heat, and then add the shallots directly to the pan. Set aside to cool.</li>



<li>Preheat the oven to 220C fan.</li>



<li>Add the olive oil, honey, smoked paprika, ½ teaspoon salt, and a few twists of black pepper to a small bowl and whisk together until well incorporated. Pour into a medium parchment-lined tray oven tray and gently combine with the tomatoes, garlic, and thyme. Place in the oven for 8 minutes, or until just starting to fall apart. Turn the oven off and let the tomatoes sit in the warm oven for 10 minutes. [or until ready to serve].</li>



<li>Discard the garlic cloves and thyme from the tomatoes and transfer them to a wide bowl, with the roasting juices spooned over. Place the burrata in the centre of the bowl, sprinkle with ¼ teaspoon flaked salt and a few grinds of black pepper. Remove the pickled shallot rings from the liquid &#8211; you can reuse the liquid in another dish as a salad dressing &#8211; and place these on top. Finish with the oregano leaves and serve.</li>
</ol>



<ul>
<li><em>Ready to refresh your recipe repertoire? Discover more Ottolenhi favourites at <a href="https://ottolenghi.co.uk/" target="_blank" rel="noreferrer noopener">ottolenghi.co.uk</a></em></li>
</ul>



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<h2 class="wp-block-heading" id="h-hungry-for-more">Hungry for more? </h2>



<ul>
<li><a href="https://muddystilettos.co.uk/dine-at-home/emily-englishs-speedy-recipes/" target="_blank" rel="noreferrer noopener">Dial up dinnertime: Emily English’s sanity-saving speedy recipes</a></li>



<li><a href="https://muddystilettos.co.uk/national/ready-to-glow-3-breakfasts-worth-getting-out-of-bed-for/" target="_blank" rel="noreferrer noopener">Ready to glow? 3 healthy breakfasts worth getting out of bed for</a></li>



<li><a href="https://muddystilettos.co.uk/drink/wine/how-to-celebrate-english-wine-week-at-home/" target="_blank" rel="noreferrer noopener">Muddy wine picks to celebrate English Wine Week – and up to 25% off</a></li>
</ul>


Beat the heat: Ottolenghi’s sensational summer salads

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