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Pickled Vegetable Salad Recipe

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 :)
 

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.
 

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

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