Prickly pears aka sabras or Barbary figs — are all names for the fruit of the Opuntia cactus, native to Israel. The term "Sabra" also symbolizes Israelis' pride in being natives of this land. Just like the Sabra, Israelis can seem tough and spiky on the outside, but at heart, we’re soft and sweet.

This fruit ripens throughout the summer and lasts until October, making it an ideal ingredient for the High Holidays. My salad places this wonderful fruit centre stage, combining it with a sweet and tangy honey vinaigrette, fresh mint, goat cheese, and a touch of chili. For an added twist, I include sardines or anchovies—though you can omit them if they're not to your taste.

This is not just a sweet or a fruit salad; it's a dish that, for me, represents the new Israeli identity. It’s an identity that boldly blends past and future, vibrant, sweet, and spicy, and embraces life with big, hearty bites.

You’ll find prickly pears in continental supermarkets and speciality greengrocers.

Ingredients

For the salad:

6-7 large prickly pears (available in most Middle Eastern shops)

2 green or red chilies, thinly sliced

1 red onion, finely diced

⅓ bunch of mint leaves

50-100 g goat cheese

4-10 small sardine or anchovy fillets

For the honey and lemon vinaigrette:

2 tbsp extra-virgin olive oil

3 tbsp freshly squeezed lemon or lime juice

2 tbsp honey

1 tsp Dijon mustard (optional for added depth)

¼ tsp salt (adjust to taste)

¼ tsp freshly ground black pepper (adjust to taste)

Method:

• First prepare the vinaigrette: place all vinaigrette ingredients in a small jar. Close the lid tightly and shake vigorously to combine. Taste and adjust seasoning if needed. Set aside.
• Next, prepare the salad: carefully peel the prickly pears, cut them in half, and scoop out the flesh. Cut into small cubes. For added colour, try using prickly pears in different colours.
• Finely chop the chillis (to taste) and red onion. Tear a handful of mint leaves and add them to the mix, saving some for garnish. All these steps can be done in advance.
• To assemble the salad: when ready to serve, place the prepared ingredients in a bowl. Shake the vinaigrette jar and pour most of the dressing (reserving some of the dressing for serving) over the salad. Toss well to coat the ingredients, then transfer to a large serving plate.
• Tear the goat cheese into chunks and scatter them over the salad. Add the sardines or anchovies, and drizzle with the remaining vinaigrette. Garnish with the extra mint leaves.

Shiri is co-founder and chef at Epicurus Camden