Pickled Rhubarb Salad
Ingredients – Pickled Rhubarb:
Method:
- 400g pink rhubarb
- 200 ml water
- 200ml white wine vinegar
- 80g sugar
- a few slices of ginger
- 2 bay leaves
- 2 tsp mustard seeds
- 1 tsp whole black pepper
- 1 tsp sea salt
- Cut rhubarb into diagonal pieces and place them in the jar.
- In a medium saucepan stir together all spices, vinegar and water. Heat until the sugar dissolves.
- Pour hot liquid (including the ginger slices, bay leaves and seeds) into the jar.
- Seal your jar.
- Let it cool to room temperature for 24 hours.
- This pickles will keep well in the refrigerator, for up to 1 month.
Ingredients – Salad:
Method:
- Pickled rhubarb
- 3 medium cooked beets
- Goat’s cheese
- Mixed salad
- Red onion, thinly sliced
- Mixed nuts and seeds
Dressing:
- 5 tbsp rapeseed oil
- 2 tsp mustard
- 3 tbsp chopped fresh dill
- salt and pepper
- Slice beets crosswise 1/2 inch thick.
- Whisk pickling liquid into mustard, then add and whisk rapeseed oil and dill, season dressing to taste.
- Assemble all ingredients of salad and drizzle over a little dressing.
- Top with goat cheese, mixed nuts and seeds.
