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)Want to save this recipe? Download the Guardian Feast app to add this to your collection.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 4-62 large courgettes (about 700g), trimmed and coarsely gratedSalt and black pepper1 red pepper (about 120g), pith and seeds discarded, flesh finely chopped Olive oil1 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 chopped20g fresh dill, finely chopped4 large eggs, lightly beaten200g feta, crumbled100g plain flour
