"Ooh" is the tangy Tamarind concentrate used in many savoury meat dishes in Traditional Aleppo, Syrian cooking. Here I've decided to use it as the base of a dressing, with a little punch of balsamic acidity and honey sweetness to lift the classic flavors of some of the "significant omens" sampled at my annual Rosh Hashanah feast. —Batsheva R, aka "The Midnight Chef"
swiss chard, stems removed and coarsely chopped
fresh beets, roasted and diced
small butternut squash, roasted and diced
heaping tbsps tamarind concentrate
extra virgin olive oil
fresh basil leaves, minced
freshly squeezed lemon juice (optional)
freshly ground black pepper
black eyed peas, cooked
avocado, sliced into wedges
In This Recipe
Combine fruit, vegetables and black eyed peas into a large bowl. (Tip: the Beets will "bleed", so add them just before serving to prevent them from turning the whole salad red)
In a separate smaller bowl, combine tamarind, olive oil, vinegar, basil, and salt and pepper to taste. Blend well. (*Note: I used a store-bought tamarind concentrate that already had sugar and lemon added. If vinaigrette is made and lacks either sweetness or tartness, alternate between adding lemon and honey until desired taste is reached. flavors should be balanced, but the strong flavor of tamarind should still be detectable.) pour over salad and toss.