A spicy green maftoul salad recipe from Sami Tamimi, Palestinian head-chef at Ottolenghi, and author of Falastin Cookbook. It celebrates the nutty maftoul 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.
Serves 4 as a side dish
- 200g maftoul
- 350ml boiling water or vegetable stock
- 4 spring onions, finely sliced (120g)
- 1 tbsp olive oil
- 60g pistachios, toasted and roughly chopped
- ¼ tsp Aleppo chilli flakes
- 1½ tsp nigella seeds
- 1 fresh green chilli, thinly sliced
- 50g kale, shredded, the kale can be replaced with lamb’s lettuce or
- tenderstem broccoli.
- 20g flat-leaf parsley
- 20g coriander
- 2 tbsp lemon juice
- 1 tsp ground cumin
- 100ml Zaytoun olive oil
- 50g dill
- 50g mint
- 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
- 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