Pea, Courgette and Caramelised Onion Salad
A seasonal and refreshing accompaniment to meat, chicken, dairy or fish meals, which also gives a nod to the Simanim with the inclusion of gourds in the form of courgette and the sweetness of honey-caramelised onions. A great base for a light lunch with whatever protein you prefer, this vibrant green salad is fantastic for lunchboxes and a delicious choice for a Shabbat, Yom Tov or any day of the week! If you’re making this salad for Rosh Hashanah, add baby leaf spinach or swiss chard for an extra Siman boost.
Ratatouille
Originating in the French city of Nice in the late 19th century, ratatouille is a Provençal peasant dish of stewed vegetables – traditionally aubergine, courgette and pepper cooked in a tomato base with regional herbs. Although the earliest record of ratatouille dates back less than 150 years, there are a great many variations in cooking technique. According to the noted encyclopedia of gastronomy, Larousse Gastronomique, purists claim that each vegetable should be cooked separately and then combined, so that each retains its own flavour.
Roasted Vegetables with Pesto and Feta
This light, flavourful vegetable dish makes an excellent lunch as a side or as a salad, and is great served hot or cold. You can leave the feta out and use our Parev, Kosher for Passover Pesto to make the recipe vegan and Pesach-friendly.
Courgetti Bolognese
A couple of our favourite alternatives to potato, sweet potato and celeriac wedges provide sweetness and earthiness to a meal, and provide a great way to mix up a Passover menu, especially if your custom is not to eat kitniyot such as rice. This recipe is really quick and easy – the longest part is peeling the veg! Seasoning is entirely to taste and these root vegetables are versatile and will accept virtually any herbs and spices you might throw at them!
