Summer Recipes from Zaytoun

Our friends at Zaytoun have shared some of their favourite Summer recipes for you to try out at home, and with 20% off selected Zaytoun* now there’s no better time to get cooking! Share your finished dishes with us over on Instagram and don’t forget to tag @ethicalsuperstore and @zaytuon_cic. *Offer ends 23: 59 31st May 2023).

Maftoul with Halloumi and Roast Tomatoes

This maftoul recipe is inspired by Saganaki, a traditional Greek appetiser of fried Cheese. Halloumi is covered in a mixture of polenta and herbs, then complemented with a drizzle of honey, resulting in a crunchy coating that is both delicious and addictive. While the sesame and thyme mixture may not adhere entirely to the cheese, there’s no need to fret. The crunchy, honeyed bits remaining in the pan will provide a satisfying crunch.

Serves 2. Prep time: 10 min. Cooking time: 20 min


  • 250g cherry tomatoes
  • olive oil for roasting
  • 200g maftoul
  • 500ml veg stock
  • 60g green olives
  • 1 garlic clove
  • 15g parsley
  • 1 egg
  • 3 tbsp polenta
  • 1 pack halloumi
  • 1 lemon
  • 1 tbsp honey
  • 1 tsp dried thyme
  • 1 tbsp sesame seeds
  • 50g watercress


  1. Preheat your oven to 200°C/Gas 6. Put a kettle on to boil.
  2. Halve the tomatoes and place cut-side up on a roasting tray. Drizzle with olive oil and season with salt and pepper. Roast for approx. 20 mins, until slightly charred around the edges.
  3. Meanwhile, put the maftoul and stock in a saucepan. Bring to a gentle simmer. Cook for 8-10 mins, until tender and most of the liquid is absorbed. Keep to one side.
  4. While the maftoul cooks, slice the olives. Peel and finely chop the garlic. Finely chop the parsley, including the stalks if they’re not too thick.
  5. In a shallow bowl, whisk the egg with 1 tbsp water. Put the polenta on a plate. Cut the halloumi into 2cm cubes. Dip the halloumi cubes in the egg, then the polenta. Set aside.
  6. Heat a frying pan. Halve the lemon. Place in the frying pan, cut-side down. Cook for 1-2 mins, without moving them, until charred. Set aside.
  7. Heat a good drizzle of oil in the same pan. Fry the halloumi for approx. 1-2 mins each side, until golden. Add the honey, thyme and sesame seeds, turning the cubes to coat.
  8. Once the tomatoes are ready, add the garlic, maftoul, olives, parsley, watercress and the juice from half the lemon to the tray. Mix, adding a drizzle more oil, a turn of pepper and more lemon juice, if you like.
  9. Drain off any excess stock from the maftoul. Divide the maftoul between 2 plates. Top with the halloumi and any honeyed sesame bits from the pan.

Cheddar & Za’Atar Rolls

Sabrina Ghayour’s cheese and za’atar rolls are not only a perfect replacement for dinner rolls but also make excellent sandwich bread. Sabrina recommends making a double batch because, in her own words, “Do yourself a favour and make a double batch because, if I’m honest, every time I make any sort of bread, I end up eating a hefty portion of it straight from the oven, and if you have to share them, you may just need more than six!”

Makes 6. Cooking time 30 mins.


  • 7g sachet fast-action dried yeast
  • 50ml milk, warmed
  • 500g strong bread flour
  • 200ml lukewarm water
  • 50ml olive oil, plus extra for rubbing 1 teaspoon sea salt flakes
  • 3 heaped tablespoons za’atar
  • 100g vegetarian Cheddar cheese, grated
  1. Add the yeast to the warm (but not hot) milk and stir with a fork until dissolved, then leave the mixture to sit for 5 minutes.
  2. Tip the flour into a mixing bowl and make a well in the centre. Pour the yeast mixture into the well and use a fork to mix into the flour as best as you can. Add the lukewarm water, olive oil and salt, then use your hands to mix together to form a dough. Cover the bowl with clingfilm and leave to rest for 10 minutes, then knead the dough in the bowl for 1 minute. Repeat the resting and kneading process twice more.
  3. Line your largest baking tray with baking paper. Divide the dough into 6 balls on the lined tray, then rub with olive oil. Sprinkle each ball with 1 teaspoon za’atar and rub all over the dough, then sprinkle over a little more za’atar to evenly coat. Scatter an equal quantity of the cheese  on top of each roll and sprinkle over the remaining za’atar. Leave to rest in a warm place for 10 minutes.
  4. Meanwhile, preheat the oven to 220°C (200°C fan), Gas Mark 7.
  5. Bake the rolls for 30 minutes until cooked through and the cheese turns golden. Remove  from the oven and leave to cool before serving.

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