I traditionally make my Honey Orange Roast Chicken for Rosh Hashanah, but now that Lauren is a pescatarian, I made  poached fish with romesco sauce for our main dish.  It was a colorful table, with the brown Date Challah, green and red ‘Never Say Never Again’ Lima Beans, orange romesco sauce, golden honey, and multi-colored Israeli Za’atar Salad.  We also had matzo ball soup, apples and honey, but those did not make the main table setting.

The Israeli Za’atar Salad was a great use of my last 2 cucumbers, my tomatoes, and a mix of peppers from both my garden and Farmer Kim.

Za’atar is a mixture of several herbs and spices, most often including sumac, oregano and sesame seeds. I used an organic za’atar mixture that I had bought, but you can also make it at home.  Yotam Ottolenghi includes a recipe in his Jerusalem cookbook.

Israeli Za’atar Salad

2 medium cucumbers (from the garden)

2 – 3 tomatoes (from the garden)

1large or a few small peppers (from the garden and Farmer Kim)

1/2 red onion

Dressing

1 generous Tbsp za’atar

2 Tbsp lemon juice

1 Tbsp olive oil

1/2 tsp salt

Freshly ground black pepper to taste

Directions

Cut all salad ingredients to a 1/2” dice. Mix together.

Add the dressing ingredients and mix well.  Taste and adjust seasonings. Enjoy!

Serves 4 – 6.