Yemenite pickled cabbage and chickpea salad

SERVES 6 // PREP TIME 20 MINS // COOK 1 HR 30 MINS (PLUS SOAKING, PICKLING)

“Some of the best food in Israel is cooked by people who have migrated from Yemen,” says Carrington. “The Yemenite flavours are punchy and spicy. These pickles are fantastic to keep on hand, although once you try them they won’t last long.” Begin this recipe a day ahead to soak chickpeas.

100 gm (½ cup) dried chickpeas, soaked overnight in cold water, drained

200 ml white vinegar

200 gm caster sugar

1 tsp ground turmeric

1 tsp ground coriander seeds 1 tsp white pepper

1 kg (½ large) white cabbage,

cut into 6 wedges

500 gm (½ small) cauliflower,

finely chopped

1 Lebanese cucumber,

finely chopped

2 ripe tomatoes, finely

chopped

½ white onion, finely

chopped

3 dried figs, finely chopped 50 ml olive oil

50 ml lemon juice

TAHINI DRESSING 100 gm tahini 50 ml lemon juice

1 Cook chickpeas in a saucepan of simmering water over medium heat until tender (1½ hours).

Drain well. 2 Meanwhile, combine vinegar, sugar and 400ml water in a large saucepan and bring to the boil. Add turmeric, coriander seeds, white pepper and cabbage. Cover with a lid, remove from heat and cool to room temperature (1-2 hours). 3 For tahini dressing, whisk tahini, lemon juice and 50ml water in a bowl until a drizzling consistency, adding extra water to loosen if necessary.

4 Remove cabbage from pickling liquid, discarding liquid (you can grill the wedges for added charred flavour).

Toss chickpeas, cauliflower, cucumber, tomato, onion, fig, oil and lemon juice in a large bowl to combine.

5 Drizzle a large spoonful of tahini dressing over a serving plate and top with cabbage wedges and chickpea mixture.

Drink suggestion The Israeli version of lemonade, limonana, served with sprigs of mint.

Yemenite salad Tapas platter from Country Road. Iris mug from Hay. Cos and anchovy saladAntique Rose tiles from Jatana Interiors. Small bowl (left) from Mud Australia.All other props stylist’s own. Stockists p167.