A celebratory salad that’s loaded with sweet dried fruits, crunchy nuts and fresh, green herbs.

It’s bursting with flavour and is ideal for your Yom Tov table. It’s delicious on its own, as a side or part of a buffet spread.

Silvia Rice Salad RH 23IMG 1523

Recipe: Rosh Hashanah rice salad (Photo: Silvia Nacamulli)

Method:

• Bring 900ml water to boil in a large pan, rinse the rice in cold water, then add the rinsed rice to the boiling water together with the rock salt and oil. Stir, cover with a lid and simmer for 15 minutes.

• Drain then leave to cool for 15 minutes. Do not rinse the rice.

• While the rice is cooking, chop the dried fruits, nuts and fresh herbs.

• While the rice is lukewarm, mix in the dried fruits, nuts and oil. Season to taste. When cool, add the fresh herbs and stir again to combine. Before serving, taste and adjust seasoning if needed — it may need more before serving as it tends to reduce in flavour over time.

• Serve at room temperature preferably on the same day. However, the rice will keep well, refrigerated, for a day or two.

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