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

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.