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The Jewish Chronicle - - LIFE - DENISE PHILLIPS’S

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 sev­en­bib­li­cal species — wheat, bar­ley, figs, olives, dates, pomegranates and grapes. It’s de­li­cious on its own or as a side dish for grilled meat or fish dishes. Serves: 6 Prepa­ra­tion: 20 min­utes Cook­ing: 20 min­utes

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

METHOD

Place the mixed grains in a large saucepan. Add 500ml Sim­ple to make and full of good­ness 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. www.jew­ish­cook­ery.com

PHOTO: IN­BAL BAR-OZ

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