Cook: 20 minutes

Serves: 6

Tu B’shvat is coming up later this month. It’ is customary to eat dishes containing fruits ideally indigenous to Israel. This is my version that uses the seven-biblical species — wheat, barley, figs, olives, dates, pomegranates and grapes.

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.

jewishcookery

First published in the JC January 10 2019

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Ingredients

Name: Fruit and nut-ﬁlled seven species salad
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 250g mixed grains, to include bulgur wheat and barley; 2 tbsp vegetable stock powder; 3 tbsp fresh mint, chopped; 100g pitted black olives, halved; 75g medjool dates, roughly chopped; 100g black seedless grapes, halved; Seeds from 1 pomegranate; 3 fresh figs, quartered; Dressing; 2 tbsp olive oil; Juice ½ lemon; 1 tsp honey; Salt and freshly ground black pepper – to taste

250g mixed grains, to include bulgur wheat and barley
2 tbsp vegetable stock powder
3 tbsp fresh mint, chopped
100g pitted black olives, halved
75g medjool dates, roughly chopped
100g black seedless grapes, halved
Seeds from 1 pomegranate
3 fresh figs, quartered
Dressing
2 tbsp olive oil
Juice ½ lemon
1 tsp honey
Salt and freshly ground black pepper – to taste