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
1 generous Tbsp za’atar
2 Tbsp lemon juice
1 Tbsp olive oil
1/2 tsp salt
Freshly ground black pepper to taste
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.