Let's Eat

Colourful, crunchy salads and the only salt beef you'll ever need

Need some ideas for your Rosh Hashanah lunches? You'll love these make ahead recipes


Red cabbage and date slaw

This red cabbage and date slaw from Lisa Roukin contains apples, honey and dates, and will add a gorgeous pop of colour and will happily sit in the fridge for a couple of days - if it lasts that long! 

Pomegranate-roasted aubergine salad

My pomegranate-roasted aubergine salad, is even better the day after you make it, so it's perfect for a Chag or Shabbat lunch. Use non-dairy yoghurt in the dressing if serving with a meaty main.

Pumpkin Tirshy

Helen Graham makes the most flavour-packed vegetarian food at her restaurant, Bubala. This Moroccan-influenced dip, uses a simanim ingredient — pumpkin — so is perfect for Rosh Hashanah. It would make a lovely part of your table spread. 

Fig and freekeh 

Denise Phillips' fig and freekeh salad will also stand up well to a night in the fridge, so you can get the work done ahead of the Chag. 

Serve with ... Salt Beef

And if you're looking for the perfect protein to serve with the salads, look no further. Anne Shooter's salt beef is ideal for your cold lunch. Serve with pickles, rye - or a festive challah - and a couple of these salads - they all have have parev possibilities. 

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