My love for Ottolenghi isn’t a secret anymore. I’m always astonished by the perfect balance of flavours in each of his recipes. So it’s without surprise that I pre-ordered back in August the much anticipated cookbook Plenty More. I love Meditteranean cuisine, and when a recipe calls for chickpeas, I know it’s a win. This salad caught my eye: ripe and sweet mangoes, cumin, coriander, onion and chickpeas? Oh yes! Needless to say the recipe lived up to my expectations. After aaalll the meat (duck, chicken and pork – you know, Chinese style) consumed during the holidays, it’s nice to take a break and eat fresh vegetables and a meat-free meal.