An Ottolenghi recipe which combines sweet mango, earthy eggplant and baked tofu in a summery vegetarian salad of tropical southeast Asian flavours. My twist: a sweet-salty-sour sesame dressing.
With a headstrong garlicky fragrance and backnotes of coriander, chilli + cashew, this pesto is a punchy little number. Spread it on sandwiches/wraps, serve it as a dip with corn chips, or heap it onto burgers. Add a bit more olive oil and drizzle over roasted vegies + couscous or dress a soba noodle salad with it. Stores in the fridge for several weeks.