Name: Chunky courgette & tomato salad
Yield: Serves 6
Cuisine: Israel
Ingredients: salt and black pepper; 20 g flat-leaf parsley, chopped; 1 tbsp date syrup, plus extra to finish (see Butternut squash & tahini spread); 200 g walnuts, roughly chopped; 8 pale green courgettes, or normal courgettes (about 1 kg in total); 2 tbsp chopped mint; grated zest of 1 medium lemon and 2 tbsp lemon juice; 2 red chillies, deseeded and chopped; 5 large, very ripe tomatoes (800 g in total); 300 g Greek yoghurt; 3 tbsp olive oil, plus extra to finish; 2 garlic cloves, crushed

Preparation info

Serves
6

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

This is a variation on mafghoussa, a popular Palestinian salad or spread. The vegetables for mafghoussa were traditionally grilled on the ambers in the tabun, the clay oven often found outdoors in village homes. The original recipe calls for grilled tomatoes and courgettes, garlic, buttermilk and chopped parsley. We added a bit of this and a bit of that so it is a little richer, a perfect meal opener, accompanied by bread. You can cook your vegetables on a barbecue, instead of a griddle pan