Herby dips, spicy sides and a knockout brunch: late-summer Middle Eastern recipes by Sami Tamimi

Orzo with prawns and feta; a broad-bean dip with goat's cheese and preserved lemon salsa; braised eggs with pitta, tomatoes and za'atar; and a fennel, kohlrabi and coriander salad This is an easy, always-a-winner summer dish that's perfect as part of a barbecue spread or as a side. Both the dip and salsa can be made a day ahead and put together just before serving - make sure everything's at room temperature first, though. Sami Tamimi is a chef and food writer. His latest project is the new menu...