A feast for the holidays

Keeping meals healthy around Rosh Hashanah is not that simple. Lauren Boolkin gives us her delectable offerings.

Tabbouleh alla Simanim 

My quest for a different salad led me back to the never-fail tabbouleh. It can be made ahead, keeps well, and is infinitely moreish! I used couscous but you could use the traditional bulghur wheat or even quinoa instead. Feel free to add slices of chicken or meat. Cubed, seeded tomatoes and chopped, seeded cucumber are also great. 

Ingredients 

• 1½ cups couscous 

• 1½ cups boiling water 

• 4½ Tbsp olive oil, divided 

• 250g cubed butternut or pumpkin 

• 1 cup Italian parsley 

• 1 cup coriander 

• ¼ cup mint 

• ½ cup pomegranate seeds 

• ½ cup chopped dates 

• ½ cup toasted flaked almonds 

• 2 spring onions sliced 

• 2 baby leeks washed and brushed with olive oil for garnish 

Dressing 

• 2 Tbsp date syrup (agave or maple syrup) 

• 4 Tbsp olive oil 

• 2 Tbsp lemon juice 

• 1 tsp sumac 

• 1 tsp salt 

• Freshly ground black pepper 

Method 

• Preheat oven to 200°C. 

• Toss cubed butternut with 1½ Tbsp of the olive oil. 

• Roast in oven until the edges are charred and the butternut is soft. Set aside to cool. 

• Place the couscous on a serving platter. Pour over the boiling water and the remaining 1 Tbsp olive oil. 

• Cover with plastic wrap to allow the couscous to absorb the water. 

• Chop the herbs (using a food processor is fine) and sprinkle them over the salad with butternut and dates. 

• Combine the dressing ingredients. Pour over the salad and top with the spring onions, pomegranate seeds, and flaked almonds. 

Fruit salad with a touch of snap, crackle, and pop 

In my opinion the fruit platter has died, so when I saw a variation of this dessert in an old copy of Fleishigs magazine, I was tempted to think up something similar. There is no sugar in this dessert and it’s amazing the next morning with Greek yoghurt. Be sure to add the passionfruit dressing to the salad at least 30 minutes before serving. 

Ingredients 

Topping 

• 1 cup Jungle Oats (not steel cut) 

• 1 cup Rice Crispies 

• ½ cup desiccated coconut 

• 3 Tbsp coconut oil 

• 3 Tbsp honey (or agave) 

Salad 

• 2 cups pineapple, cubed 

• 2 cups green melon, cubed 

• 1 cup pawpaw, cubed 

• 1 cup strawberries, quartered 

• 1 cup blueberries 

• 1 cup grapes, halved 

Drizzle 

• ⅔ Tbsp honey depending on sweetness of the passion fruit 

• Juice of 1 lime 

• ½ cup passion fruit, strained 

• 1 Tbsp mint, chopped, plus more for garnish 

Method 

• Preheat oven to 170°C and line a baking sheet with baking paper. 

• Melt coconut oil with honey. 

• Mix the other topping ingredients together and then toss with the melted coconut oil mixture. 

• Bake for 20 minutes until crispy, tossing midway. Keep an eye on it, you need to aim for a golden topping. 

• Make the drizzle by mixing all the ingredients together and whisking until the honey dissolves. Set aside. 

• Toss the fruit in a pretty bowl. 

• Pour on the drizzle at least 30 minutes before serving and toss. 

• Serve the topping alongside the fruit salad. 

Simanim, the Mexican version 

For this delicious treat, you could add shredded roast chicken or meat, which works beautifully. I tried the parev version and added grated cheese for authenticity; you could use parev cheese if you wish. These would be incredible for a Mexican night in the sukkah. 

Ingredients (serves 4) 

• 6 store-bought tortillas 

• Olive oil for brushing and 2 Tbsp for the filling 

• 1 avocado, peeled and chopped 

• 1 onion, chopped 

• ½ cup grated zucchini 

• ½ cup grated pumpkin 

• ½ cup grated carrot 

• 1 tsp cumin 

• 1 tsp ground coriander 

• ½ tsp paprika 

• 1 tin chopped tomatoes 

• ¾ cup tomato puree 

• 1 tin red kidney beans or black beans, drained and rinsed 

• 1 tsp salt 

• Freshly ground black pepper 

• Limes and coriander for garnish 

Method 

• Preheat oven to 180°C and line a baking sheet with baking paper. 

• Brush one side of tortilla with olive oil and drape over an oven-proof cup or ramekin. Continue until you have done all the tortillas. 

• Bake until lightly browned, about 8 to 10 minutes. 

• Remove from oven and allow them to crisp up. 

• In a small saucepan cook the onion on low heat until it begins to soften. 

• Add carrots, pumpkin, and marrows, stirring until they are soft. 

• Add the spices and stir for a minute or two. 

• Pour in tomatoes, tomato puree, and beans. 

• Cook for another five minutes and taste for seasoning. 

• Ladle into tortilla bowls. Garnish with avocado, fresh coriander, and lime slices.