A dish for Tu B’Shevat from blogger Sarah Newman
This recipe is one of many dishes I like to prepare for the Jewish festival Tu B’Shevat—you can read my article on it here. You can use a variety of fruit for this salad. If you choose smaller sized fruits, mix up the varieties for different tastes and textures.
180g dry wheat groats
1 fuyu persimmon
1 large or 2 small apples
1 large or 2 small pears
1½ tbsp olive oil
1 orange, halved
1 tbsp red wine
2 tbsp salted, roasted walnuts, chopped
2 tbsp raisins
1 tbsp honey or date syrup (silan), (optional)
Add the dry wheat groats to 475ml cold water in a pot. Cover with a lid and bring to the boil. Reduce the heat to a low simmer and cook until ready—approximately 20 minutes.
Wash the persimmon, apple and pear, then cut into evenly shaped pieces (either wedges or cubes). Mix together the olive oil, juice from half of the orange, wine and a little salt in a large bowl. Add the fruit and toss well.
Place the fruit on a parchment paper-lined baking tray and put in the oven at 200C for approximately 40 minutes. The fruit should be soft and brown, but not too mushy when ready.
Remove from the oven and place in a bowl with the wheat groats. Add raisins and walnuts and juice from the other half of the orange. Mix well. Option to drizzle honey or date syrup on top and add extra salt to taste.
B’tayavon! (Bon appetite)
Recipe: Sarah Newman