Asparagus tart and fattoush: Sami Tamimi’s Palestinian recipes for spring

A fresh, fragrant tart and a vibrant, crunchy salad to accompany it – flavours of the season, and of home

The first taste of English asparagus always feels like a quiet celebration, and those fresh, green spears snap with promise after the long winter. That same thrill echoes in the hills of Palestine, where foraging for wild asparagus becomes a small adventure. Eyes scan the ground for slender shoots hiding among thorns, and each find is a victory. At home in the UK, however, I’m obsessed with encasing them in pastry and turning the season’s simplest treasure into a showstopper. I like to serve that with fattoush, and I can’t help but groan whenever I think of my mum’s one; nothing quite matches that comforting bowl with its tangy buttermilk dressing. It’s the version I grew up on, and it’s the one still made across our family. This take has its own charm, though: vibrant, crunchy, herby, and full of tomatoes, cucumbers and toasted pitta.