Roasted shallot, barley and fig salad
This beautiful, delicious salad is Tu B’shvat on a plate. Perfect for a buffet or light lunch.
200g echalion (banana) shallots 2 – 4 tbsp honey 3 tbsp olive oil 300g pearl barley, rinsed 2 leeks, cut into 3cm-long slices and washed 125g dried figs, quartered 250g green and red seedless grapes
For the dressing:
6 tbsp olive oil 2tbsp wine vinegar 2tbsp date syrup Salt and pepper 10g flat parsley
Peel the shallots and lay them on a baking tray. Add enough honey to coat them and add the olive oil;
Bake at 180°C for 20-30 minutes until golden brown. Leave to cool and cut in four long pieces.
Bring a pot of water to the boil, add the rinsed barley. Turn the heat down to a simmer and cook for approximately 30 minutes, until tender. Drain and cool.
In a second pot of simmering water, simmer the leek slices until tender. Drain and cool. Wash and halve the grapes. To make the dressing, combine the ingredients and season.
To assemble the salad, mix all the ingredients except the shallots, and layer them on a plate, placing the shallots carefully in the middle and on top.
Drizzle over the dressing.