Fruit and nut-filled seven species salad

It’s delicious on its own or as a side dish for grilled meat or fish dishes.

  • place PRE 20 minutes
  • place COOK 20 minutes
  • place SERVES 6
  • printicon

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 seven-biblical species — wheat, barley, figs, olives, dates, pomegranates and grapes.


  • Place the mixed grains in a large saucepan. Add 500ml 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.

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 

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