Roasted shal­lot, bar­ley and fig salad

The Jewish Chronicle - - LIFE - FABIENNE VINER-LUZZATO’S www.home­cook­ing­by­fa­bi­enne.

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.

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