Recipes EASTER FEASTER PART 3: PICKLED CUCUMBER AND RADISH SALAD
EASTER FEASTER PART 3: PICKLED CUCUMBER AND RADISH SALAD
Tired of the usual lettuce + tomato + cucumber green salad? Then try something different for your Easter lunch table. Like this incredibly light, refreshing and fat-free lightly pickled cucumber and radish salad.
- WHAT YOU WILL NEED -
- FOR THE PICKLING LIQUID
- ¼ cup rice vinegar
- 2 Tbsp water
- 1 tsp Cape Herb & Spice YELLOW MUSTARD SEEDS
- 1½ tsp Cape Herb & Spice DILL TIPS
- 1 Tbsp white sugar
- generous pinch of salt
- FOR THE SALAD
- 1 English cucumber
- 1 packet radishes, very finely sliced
- 1 packet micro greens
- METHOD -
Boil the pickling ingredient together in a small saucepan for two minutes, stirring to dissolve the sugar. Allow to cool. Slice cucumber any way you want to and plate up with sliced radish. Pour over pickling liquid. Garnish with micro herbs.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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