Another piece of magic by Yotam Ottolenghi and Sami Tamim in their cookbook “Jerusalem.” The slaw is vibrant and tart, smoothed out by the creaminess of the labneh. The orange dressing is sweet and bitter, a perfect match for the crunchy sweet fennel and smoky chicken.
You can find these recipes in the book, but I will tell you about an amazing technique that I learned while making the orange dressing. Slice a whole orange, peel and all, into 6 pieces (remove seeds). Just cover with water and simmer for about an hour. I actually added some sherry vinegar, garlic and spices, but that’s just my preference. Then blitz the whole thing in a blender, adding in olive oil to emulsify. Salt and pepper to taste. A fantastic and versatile dressing. I could even see taking this base and adding ginger and toasted sesame oil for an Asian twist.
(apologies for the terrible photo!)