Summer cooking doesn’t have to be complicated. Sami Tamimi’s latest recipes show just how vibrant and effortless Palestinian flavors can be. Imagine a dish that’s both comforting and fresh, paired with a salad that’s bursting with color and sweet-tangy flavors it’s exactly what you need for long, sunny afternoons or relaxed dinners outside.
First up, there’s the courgette, sweetcorn, and maftoul bake. Think tender courgettes layered with sweetcorn, aromatic herbs, and nutty maftoul, all crowned with a golden, cheesy crust. It’s the kind of dish that looks as good as it tastes and fills the kitchen with that warm, irresistible aroma. Perfect for a centerpiece on a summer lunch table.
And then there’s the salad: juicy cherry tomatoes and strawberries meet feta marinated in sumac, pomegranate molasses, and a hint of chili. Tossed with fresh herbs and crunchy pistachios, it’s the perfect balance of sweet, salty, and tangy. Not only does it taste amazing, it’s a feast for the eyes too.
Tomato, Strawberry, and Sumac-Marinated Feta Salad
Serves 4 | Prep: 35 min | Marinate: 15 min+
Ingredients
- 150g feta, cut into small cubes
- 1 tbsp olive oil
- 1 tsp ground sumac
- ½ tsp lemon zest
- A pinch of chili flakes
- Salt and black pepper
- 300g cherry tomatoes, halved
- 200g strawberries, hulled and halved or quartered
- 1 small shallot, thinly sliced
- 2 tbsp extra-virgin olive oil
- ½ tbsp lemon juice
- 1 tsp apple cider vinegar
- 1 tbsp pomegranate molasses
- 90g mixed salad leaves
- 30g roasted pistachios, chopped
- Fresh mint and basil leaves
How to Make It
- Start by marinating your feta. Toss the cubes with olive oil, sumac, lemon zest, chili flakes, and a little black pepper. Let it sit for at least 15 minutes or pop it in the fridge if you’re prepping ahead.
- In a big bowl, mix the tomatoes, strawberries, and shallot with olive oil, lemon juice, vinegar, pomegranate molasses, salt, and pepper. Give it a gentle toss so everything’s coated.
- Spread the salad leaves on a platter, pile the fruit and tomato mixture on top, sprinkle over the marinated feta, and finish with pistachios and fresh herbs. Gorgeous and ready to serve.
Courgette, Sweetcorn, and Maftoul Bake
Serves 4 | Prep: 15 min | Cook: 40 min
Ingredients
- 2 tbsp olive oil, plus extra to drizzle
- 2 garlic cloves, crushed
- 1 green chili, thinly sliced
- 2 courgettes (try one yellow for color), thinly sliced
- 2–3 spring onions, finely sliced
- 1 tbsp fresh oregano, chopped
- ½ tsp dried mint
- ½ tsp ground cumin
- ½ tsp ground coriander
- Salt and black pepper
- 300g sweetcorn (fresh or frozen)
- 170g maftoul or fregola
- Small handful of fresh coriander, mint, and dill, chopped
- 500ml vegetable or chicken stock
- 65g grated mozzarella
- 65g grated cheddar
How to Make It
- Heat the olive oil in a large pan, then add garlic and chili. Fry for a minute until fragrant, and let the smell hit your senses.
- Add the courgettes, spring onions, oregano, spices, salt, and pepper. Cook for about five minutes, stirring often. Your kitchen will start to smell amazing.
- Mix in the sweetcorn, maftoul, and chopped herbs, then pour in the stock with a little more salt. Bring it to a boil, cover, and simmer on low for 20 minutes until the maftoul is tender and has soaked up most of the stock.
- Sprinkle mozzarella and cheddar on top, pop under a hot grill for five minutes until golden and bubbling, then finish with fresh mint and a drizzle of olive oil.
Serve these together, and you’ve got a summer feast full of flavor, color, and joy all without spending hours in the kitchen.
