Radish and Cucumber Salad with Chipotle Peanuts Recipe

I have to admit, the new Ottolenghi Flavor cookbook, of which I received a review copy, took me by surprise. It is, of course, focused on developing big flavors in every dish, but some of those flavors are a bit of a departure from what we’ve come to expect from Ottolenghi recipes. It’s particularly fun to see more chiles being used with inspiration from Mexican cuisine. This book expands on Plenty and Plenty More by continuing the vegetarian theme, and all the recipes can easily be made vegan if preferred. The goal here was to distinguish each vegetable with cooking techniques and paired ingredients to maximize flavor potential. There are three sections that focus on Process, Pairing, and Produce, and all three are filled with exciting…