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:

Put garlic head on an ovenproof dish and drizzle with 4 tbs of olive oil and season with salt and pepper. Bake for 30 minutes at 180°C (fan) until soft and golden, leave to cool.
Pour 6 tbs olive oil in a frying pan over medium heat. Fry the sliced onions to soften, add the chopped garlic, fry for a few more minutes and season to taste. Add the green beans and fry for a further two minutes. Tip out onto a separate plate/bowl to cool.
Using the same frying pan, return to a medium heat and add 3 tbs of olive oil plus the black-eyed beans, salt, pepper and a shake of dried garlic and dried onion powder/granules. Fry for 6 – 8 minutes until golden then tip on to a plate to cool.
Halve the apples and remove the cores. Slice finely and then place in a bowl with the lemon juice. Turn to coat them so the cut faces are covered in lemon juice to stop them browning.
You can now assemble the salad. First scatter the spinach over a large round plate or platter, then place a pile of each of the simanim in a circle with one salad in the centre. I chose the garlic head, but there are no rules!
You should have a pile each of: dates; pomegranate seeds; sliced apples; black-eyed beans; green beans; beetroot; carrots; figs; spring onions and the roasted garlic head.
Prepare the dressing in a bowl by whisking together the extra virgin olive oil, honey and vinegar. Season to taste — the best way test it is on a spinach leaf.

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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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