;gj^i VcY cji"ÒaaZY hZkZc heZX^Zh hVaVY
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
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
2 tbsp olive oil
Juice ½ lemon
1 tsp honey
Salt and freshly ground black pepper – to taste
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