Pickled Vegetable Salad Recipe

Try this super-healthy Pickled Vegetable Salad! Enjoy the deliciously spicy combo of flavours on its own or as a side-dish :)
 

Pickled Vegetable Salad Recipe

Prep time: 10 mins + approximately 2 hours chilling time

Cook time: 5 mins

Total time: 15 mins + approximately 2 hours chilling time
Serves: 1
Dietary preferences: Vegetarian, Gluten-free

Ingredients:

• 1 small beetroot, peeled and thinly sliced
• ¼ small red onion, thinly sliced
• 2 radishes, thinly sliced
• ½ small fennel, finely sliced
• ½ medium carrot, thinly sliced
• ½ medium cucumber, thinly sliced
• 1 small handful rocket leaves
• 50g soft goat’s cheese, crumbled
• 20g walnuts, roughly chopped
• 1 tbsp chopped fresh parsley

Pickling liquid

• 2 cups (500 ml) water
• ½ cup (125 ml) apple cider vinegar
• ½ tbsp black peppercorns
• 1 tbsp coarse sea salt
• 1 garlic clove
• ½ tsp fennel seeds
• ½ star anise
• 1 bay leaf
• 1 tsp honey
   

Method:

1. Place all the pickling liquid ingredients in a saucepan and bring to the boil over medium-high heat. Reduce the heat to low and simmer for 2 minutes.

2. Place the beetroot and onion together in one jar and the radish, fennel, carrot and cucumber in a second jar.

3. Pour the pickling liquid over the vegetables to cover and leave to cool for 1 hour. Once cool, cover and chill in the refrigerator for one hour or overnight.

4. Drain the vegetables and place in a mixing bowl. Add the rocket and toss gently to combine.

5. To serve, place the salad on a serving plate and sprinkle over the goat’s cheese, walnuts and parsley. Enjoy!

*Pickled vegetables can be stored in the refrigerator for up to two weeks.