Cook: 40 minutes

Serves: 8-10

This super-colourful salad contains all the festival flavours.

Take to the table as shown then dress and mix before serving or let your guests help themselves and drizzle with the dressing.

Fabienne Simanim Salad port IMG 1447

Simanim salad (Photo: Fabienne Viner-Luzzato)

Method:

Topics:

Ingredients

Name: Recipe: Simanim salad
Prep time: 30 min
Cook time: 40 min
Yield: 8-10
Ingredients: 1 garlic head plus 5 finely chopped five cloves195ml olive oil (approx – divided)One large red onion, finely sliced150g green beans washed and cut in 2cm pieces 400g tinned black eyed beans washed and drained A shake each of dried garlic and dried onion granules/powder 4 figs, each cut in four pieces 6 large Medjool dates, each pitted and quartered2 apples, washed, not peeled, cut in thin slicesJuice of one lemon (for the apples) 250g pomegranate seeds 2 large carrots, peeled and finely diced4 spring onions, washed and thinly sliced 250g cooked beetroot, cut into bite-sized chunksSalt and pepper 250g baby spinach For the dressing: 8 tbsp extra virgin olive oil 4 tbsp honey 4 tbsp apple cider vinegar

1 garlic head plus 5 finely chopped five cloves

195ml olive oil (approx – divided)

One large red onion, finely sliced

150g green beans washed and cut in 2cm pieces

400g tinned black eyed beans washed and drained

A shake each of dried garlic and dried onion granules/powder

4 figs, each cut in four pieces

6 large Medjool dates, each pitted and quartered

2 apples, washed, not peeled, cut in thin slices

Juice of one lemon (for the apples)

250g pomegranate seeds

2 large carrots, peeled and finely diced

4 spring onions, washed and thinly sliced

250g cooked beetroot, cut into bite-sized chunks

Salt and pepper

250g baby spinach

For the dressing:

8 tbsp extra virgin olive oil

4 tbsp honey

4 tbsp apple cider vinegar

Recipe: Simanim salad

Topics:

Ingredients

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