This super-colourful salad contains all the festival flavours.

Take to the table as shown then dress and mix before serving or let your guests help themselves and drizzle with the dressing. 

Fabienne Simanim Salad port IMG 1447

Simanim salad (Photo: Fabienne Viner-Luzzato)

Method:

• Put garlic head on an ovenproof dish and drizzle with 4 tbs of olive oil and season with salt and pepper. Bake for 30 minutes at 180°C (fan) until soft and golden, leave to cool.

• Pour 6 tbs olive oil in a frying pan over medium heat. Fry the sliced onions to soften, add the chopped garlic, fry for a few more minutes and season to taste. Add the green beans and fry for a further two minutes. Tip out onto a separate plate/bowl to cool.

• Using the same frying pan, return to a medium heat and add 3 tbs of olive oil plus the black-eyed beans, salt, pepper and a shake of dried garlic and dried onion powder/granules. Fry for 6 – 8 minutes until golden then tip on to a plate to cool.

• Halve the apples and remove the cores. Slice finely and then place in a bowl with the lemon juice. Turn to coat them so the cut faces are covered in lemon juice to stop them browning.

• You can  now assemble the salad. First scatter the spinach over a large round plate or platter, then place a pile of each of the simanim in a circle with one salad in the centre. I chose the garlic head, but there are no rules!

• You should have a pile each of: dates; pomegranate seeds; sliced apples; black-eyed beans; green beans; beetroot; carrots; figs; spring onions and the roasted garlic head.

• Prepare the dressing in a bowl by whisking together the extra virgin olive oil, honey and vinegar. Season to taste — the best way test it is on a spinach leaf.

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