This new recipe for a delicious spicy green maftoul salad comes from Sami Tamimi, Palestinian head-chef at Ottolenghi, and author of the cookbook, Falastin. It celebrates the nutty pearls, and with its sharp, lemony, herby flavours, it’s the perfect summer salad to accompany oily fish, roast chicken or any grilled meats straight off the BBQ.
Recipe taken from the Zaytoun website.
Ingredients Serves: 4
- 200g maftoul
- 350ml boiling water or vegetable stock
- 4 spring onions, finely sliced (120g)
- 1 tbsp olive oil
- 60g pistachios, toasted & roughly chopped
- ¼ tsp Aleppo chilli flakes
- 1½ tsp nigella seeds
- 1 fresh green chilli, thinly sliced
- 50g kale, shredded (you can also use lamb’s lettuce or tenderstem broccoli instead)
Ingredients for the herb dressing
- Rinse the maftoul under cold water and place in a medium saucepan with the water or stock. Bring to a boil and simmer over a low heat for 12 minutes. Take the pan off the heat, pop the lid on and let it stand for 10 minutes to allow the maftoul to absorb all the liquids.
- Meanwhile, heat the olive oil in a medium pan, add the sliced spring onions and cook, stirring regularly for 2-3 minutes or until the onion has softened. Move the onions to a small bowl or plate and leave to cool slightly.
- Place all the dressing ingredients in a food processor and blitz until you have a lovely smooth paste.
- Stir the herb dressing into the maftoul, before adding the spring onions, pistachios, spices, chilli, ¾ tsp of salt and a good grind of black pepper.
- Finally add the shredded kale and gently mix to combine before serving.