Herby frittata and a knockout fruit and feta salad: Sami Tamimi’s Arabic summer recipes

I’ve always loved food that can be enjoyed at room temperature, or even cold the next day. As the UK, along with many other parts of the world, swelters through another hot summer, these are exactly the kinds of dishes I want to cook and eat. Fresh, light and unfussy, they require little effort, yet never compromise on flavour. This herb-packed courgette and feta ijeh paired with a lush fruit, red onion and rocket salad alongside makes the perfect meal for warm days and relaxed summer gatherings.

Courgette and feta ijeh (Arabic frittata)

Ijeh is a much-loved Palestinian herb frittata-like omelette that perfectly captures the freshness and simplicity of everyday home cooking. Made with eggs, generous handfuls of fresh herbs, onions and fragrant spices, it is crisp around the edges and soft in the centre and can be enjoyed at any time of day. Together, with some cool mint yoghurt and a salad of fruit and caramelised onions, they celebrate the generosity at the heart of any table.

Prep 20 min
Cook 1 hr, plus cooling
Serves 4-6

2 large courgettes (about 700g), trimmed and coarsely grated
Salt and black pepper
1 red pepper (about 120g), pith and seeds discarded, flesh finely chopped
Olive oil
1 small onion (80g), peeled and finely chopped
3 spring onions (45g), trimmed and finely chopped
3 garlic cloves, peeled and crushed
25g flat-leaf parsley, finely chopped
20g fresh dill, finely chopped
4 large eggs, lightly beaten
200g feta, crumbled
100g plain flour
1 tsp baking powder

For the mint yoghurt
300g Greek-style yoghurt
2 tbsp olive oil
1 tbsp lemon juice
1 small garlic clove, peeled and crushed
¼ tsp dried mint
¼ tsp aleppo chilli flakes
⅓ tsp salt

Heat the oven to 200C (180C fan)/390F/gas 6 and line the base and sides of a 26cm round baking dish with parchment paper.

Put the grated courgette in a colander, sprinkle with one teaspoon of salt and leave for 10 minutes. Using a clean tea towel, squeeze out as much moisture from the courgettes as you can, then put them in a large mixing bowl. Squeeze out the excess moisture from the red pepper, too, then add them to the bowl. Add all the remaining ingredients, along with three quarters of a teaspoon of salt and a good grind of black pepper, and combine well using your hands. Transfer the mixture to the prepared dish and smooth the top with the back of the spoon. Bake for 50 minutes, until golden brown, then leave to rest for 15 minutes.

To make the mint yoghurt, mix the yoghurt in a medium bowl with the rest of the ingredients, until well combined. Set aside.

Once the ijeh has cooled, cut it into slices and serve warm or at room temperature with the mint yoghurt and fruit, red onion and rocket salad(below).

Fruit, red onion and rocket salad

While I like to make loquats the star here, peaches, nectarines, or apricots make excellent alternatives. Serve as a light starter or alongside the ijeh, grilled meats or hearty, nutty grain dishes.

Prep 15 min
Cook 40 min
Serves 4, as a starter or side

1 red onion (150g), peeled and cut into 8 wedges
3 tbsp olive oil
6 large loquats, peaches, nectarines or apricots (350g), peeled and sliced in half lengthways
100g rocket leaves
5g coriander leaves, picked
5g mint leaves, picked
40g pecan kernels, toasted and roughly chopped

For the dressing
2½ tbsp balsamic vinegar
1½ tbsp pomegranate molasses
1½ tsp runny honey
Salt and black pepper
1 small garlic clove, peeled and crushed
3 tbsp olive oil
Flaked sea salt and black pepper

Heat the oven to 200C (180C fan)/gas 6. First, make the dressing by mixing the balsamic, molasses, honey, garlic, a quarter teaspoon of flaked salt and a grind of black pepper. Slowly pour in the oil, whisking constantly, until combined and smooth.

Put the onion wedges into a medium bowl and add one and a half tablespoons of the dressing, along with an eighth of a teaspoon of salt. Toss well to combine, then transfer to a parchment-lined baking tray and roast, tossing once, until softened and slightly caramelised – about 20 minutes. Set aside to cool.

Heat one and a half tablespoons of olive oil in a medium frying pan. Add the halved fruit cut side down and fry for two to three minutes, then flip and cook for two minutes more, or until slightly caramelised. Remove from the pan and set aside.

Put half the roast onion in a large mixing bowl along with the rocket, herbs, half the pecans, a half-teaspoon of flaked salt, a good grind of black pepper, and half of the remaining dressing. Toss well to combine then transfer to a serving dish, layering the salad and fruit cut side up. Repeat with the remaining salad, onions and fruit, and finish with the remaining toasted nuts.