Pickled Vegetable Salad Recipe

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 :)

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
Pre order
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.

* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.