Bursting with sunshine flavours and garden-fresh ingredients, today’s all-in-one courgette, sweetcorn and maftoul dish is a wholesome celebration of summer in every bite. Layered with tender courgettes, sweet pops of corn, aromatic herbs and warm spices, it’s all brought together with nutty maftoul (or fregola) and a golden, cheesy crust. Then, a vibrant salad combining juicy tomatoes and sweet strawberries with tangy, sumac-marinated feta. Colourful and packed with bold Palestinian flavours, it’s the perfect balance of sweet, salty and zesty – ideal for alfresco dining or picnics.
Tomato, strawberry and sumac-marinated feta salad (pictured top)
Prep 35 min
Marinate 15 min+
Serves 4 as a side
150g feta, cut into ½cm cubes
1 tbsp olive oil
1 tsp ground sumac
½ tsp lemon zest
A pinch of aleppo chilli flakes, or regular chilli flakes
Salt and black pepper
300g cherry tomatoes, ideally a mix of colours, halved
200g strawberries, hulled and halved or quartered
1 small shallot (30g), peeled and sliced into thin half-moons
2 tbsp extra-virgin olive oil
½ tbsp lemon juice
1 tsp apple cider vinegar
1 tbsp pomegranate molasses
90g mixed salad leaves
30g shelled roasted pistachios, roughly chopped
5g fresh mint leaves
3g fresh 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 set aside for at least 15 minutes (or refrigerate for up to two hours).
Put the tomatoes, strawberries and shallot in a large bowl. Add the extra-virgin olive oil, lemon juice, vinegar, pomegranate molasses, three-quarters of a teaspoon of salt and a good grind of black pepper, then toss gently to combine.
Arrange the mixed leaves on a large platter, then spoon the tomato-strawberry mixture over the top. Scatter on the marinated feta, garnish with the chopped pistachios, mint and basil, and serve.
Courgette, sweetcorn and maftoul bake
Comforting yet light, this dish makes a perfect centrepiece for a summer lunch or vibrant side.
Prep 15 min
Cook 40 min
Serves 4
2 tbsp olive oil, plus extra to finish
2 large garlic cloves, peeled and crushed
1 green chilli, thinly sliced
2 courgettes (400g), one yellow, if possible, thinly sliced
2-3 spring onions (40g), finely sliced
1 tbsp fresh oregano leaves (3g), roughly chopped
½ tsp dried mint
½ tsp ground cumin
½ tsp ground coriander
Salt and black pepper
300g sweetcorn kernels, fresh or frozen
170g maftoul, or fregola
5g each fresh coriander, mint and dill, all roughly chopped, plus extra mint to finish
500ml vegetable stock, or chicken stock
65g grated mozzarella
65g grated cheddar
Heat the oil in a large pan, then add the garlic and chilli and fry on a medium heat for one minute, until fragrant. Add the sliced courgettes, spring onions, oregano, spices, a half-teaspoon of salt and a good grind of black pepper, and cook, stirring often, for five minutes.
Mix in the sweetcorn, maftoul and chopped herbs, pour in the stock, add half a teaspoon of salt and stir to combine. Bring to a boil, cover and cook on a low heat for 20 minutes, until the maftoul is cooked through and has absorbed most of the stock.
Sprinkle the cheeses evenly over the top of the maftoul mix and put under a hot grill for five minutes, until the cheese melts and turns golden. Garnish with a few mint leaves and finish with a drizzle of olive oil.
Boustany: A Celebration of Vegetables from my Palestine, by Sami Tamimi, is published by Ebury Press at £30. To order a copy for £25.50, visit guardianbookshop.com
