Plate expectations: Seven species salad!
Our in-house chef Denise Phillips prepares her latest culinary delight for Jewish News readers!
Denise Phillips is a Jewish cook and author
Over Succot, it is customary to eat dishes that include one or more of the ‘seven species’ (fruits and grains that are indigenous to Israel) and ideally eat them in the Succah with guests. They are wheat, barley, figs, olives, dates, pomegranates and grapes. This salad is my version of this tasty biblical dish.
Method
- Place the mixed grains in a large saucepan. Add 500ml water and the vegetable stock powder. Bring to the boil and simmer for 15 minutes or until cooked. Drain and set aside to cool.
- When the grains are cool, transfer to a large serving platter.
- Add the mint, olives, dates, grapes, pomegranate seeds and figs. Mix together.
- Drizzle over the dressing just before serving.
Base ingredients:
- 250g mixed grain – to include bulgur wheat and barley
- 2 tablespoons vegetable stock powder
~
- 3 tablespoons fresh mint – chopped
- 100g pitted black olives – cut in half
- 75g medjool dates – roughly chopped
- 100g black seedless grapes – cut in half
- Seeds from 1 pomegranate
- 3 fresh figs – cut into quarters
Dressing
- 2 tablespoons olive oil
- Juice ½ lemon
- 1 teaspoon honey
- Salt and freshly ground black pepper – to taste
Preparation time – 20 mins, Cooking time: 20 mins, Serves: 6 people
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