Bursting with sunshine flavours and garden-fresh elements, right now’s all-in-one courgette, sweetcorn and maftoul dish is a healthful celebration of summer time in each chunk. Layered with tender courgettes, candy pops of corn, fragrant herbs and heat spices, it’s all introduced along with nutty maftoul (or fregola) and a golden, tacky crust. Then, a vibrant salad combining juicy tomatoes and candy strawberries with tangy, sumac-marinated feta. Vibrant and filled with daring Palestinian flavours, it’s the proper stability of candy, salty and zesty – best for alfresco eating or picnics.
Tomato, strawberry and sumac-marinated feta salad (pictured prime)
Prep 35 min
Marinate 15 min+
Serves 4 as a aspect
150g feta, reduce into ½cm cubes
1 tbsp olive oil
1 tsp floor sumac
½ tsp lemon zest
A pinch of aleppo chilli flakes, or common chilli flakes
Salt and black pepper
300g cherry tomatoes, ideally a mixture of colors, halved
200g strawberries, hulled and halved or quartered
1 small shallot (30g), peeled and sliced into skinny half-moons
2 tbsp extra-virgin olive oil
½ tbsp lemon juice
1 tsp apple cider vinegar
1 tbsp pomegranate molasses
90g combined salad leaves
30g shelled roasted pistachios, roughly chopped
5g contemporary mint leaves
3g contemporary basil leaves
First marinate the feta. In a small bowl, toss the feta with the olive oil, sumac, lemon zest, chilli flakes and a grind of black pepper, then put aside for no less than quarter-hour (or refrigerate for as much as two hours).
Put the tomatoes, strawberries and shallot in a big bowl. Add the extra-virgin olive oil, lemon juice, vinegar, pomegranate molasses, three-quarters of a teaspoon of salt and grind of black pepper, then toss gently to mix.
Prepare the combined leaves on a big platter, then spoon the tomato-strawberry combination excessive. Scatter on the marinated feta, garnish with the chopped pistachios, mint and basil, and serve.
Courgette, sweetcorn and maftoul bake
Comforting but gentle, this dish makes an ideal centrepiece for a summer time lunch or vibrant aspect.
Prep 15 min
Prepare dinner 40 min
Serves 4
2 tbsp olive oil, plus additional to complete
2 massive garlic cloves, peeled and crushed
1 inexperienced chilli, thinly sliced
2 courgettes (400g), one yellow, if doable, thinly sliced
2-3 spring onions (40g), finely sliced
1 tbsp contemporary oregano leaves (3g), roughly chopped
½ tsp dried mint
½ tsp floor cumin
½ tsp floor coriander
Salt and black pepper
300g sweetcorn kernels, contemporary or frozen
170g maftoul, or fregola
5g every contemporary coriander, mint and dill, all roughly chopped, plus additional mint to complete
500ml vegetable inventory, or hen inventory
65g grated mozzarella
65g grated cheddar
Warmth the oil in a big pan, then add the garlic and chilli and fry on a medium warmth for one minute, till aromatic. Add the sliced courgettes, spring onions, oregano, spices, a half-teaspoon of salt and grind of black pepper, and prepare dinner, stirring typically, for 5 minutes.
Combine within the sweetcorn, maftoul and chopped herbs, pour within the inventory, add half a teaspoon of salt and stir to mix. Deliver to a boil, cowl and prepare dinner on a low warmth for 20 minutes, till the maftoul is cooked by means of and has absorbed a lot of the inventory.
Sprinkle the cheeses evenly excessive of the maftoul combine and put underneath a scorching grill for 5 minutes, till the cheese melts and turns golden. Garnish with a couple of mint leaves and end with a drizzle of olive oil.
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Boustany: A Celebration of Greens from my Palestine, by Sami Tamimi, is printed by Ebury Press at £30. To order a replica for £25.50, go to guardianbookshop.com
