PICK­LED RHUBARB, FEN­NEL & FETA SALAD

Cuisine - - EMMA GALLOWAY -

SERVES 4-6 / PREPA­RA­TION 20 MIN­UTES PLUS 4-6 HOURS PICK­LING TIME / COOK­ING 15 MIN­UTES

FOR THE PICK­LED RHUBARB

500g rhubarb (ap­prox 4-5 big stalks),

ends trimmed, sliced into 1cm di­ag­o­nal pieces 3 thin slices peeled gin­ger

2 bay leaves, fresh or dried

2 tea­spoons whole black pep­per­corns

1 cup red wine vine­gar

½ cup honey

Put the sliced rhubarb in a clean, lid­ded 1-litre glass jar along with the gin­ger slices, bay leaves and black pep­per­corns. Com­bine the vine­gar, 1 cup of wa­ter and the honey in a small saucepan and bring to the boil. Once boil­ing, pour over the rhubarb, screw on the lid and set aside to cool. Trans­fer to the fridge and leave at least 4-6 hours or prefer­ably overnight. This recipe makes more than you’ll need for the salad recipe. It can be stored in the fridge for up to 2 weeks.

FOR THE SALAD

¾ cup wal­nut halves

3 medium fen­nel bulbs

juice of 1 medium le­mon

2 ta­ble­spoons ex­tra vir­gin olive oil

a big hand­ful (ap­prox ½ cup) flat-leafed

pars­ley leaves, roughly chopped

100g goat’s feta, crum­bled

Pre­heat the oven to 180°C. Spread the wal­nuts onto a tray and cook for 8 min­utes or un­til lightly golden brown. Cool then chop roughly be­fore us­ing.

Finely shred the fen­nel us­ing a man­dolin or sharp knife, trans­fer to a bowl, stir in the le­mon juice, olive oil and sea­son with fine sea salt. Stir through the pars­ley, feta, toasted wal­nuts and as lit­tle or as much drained, pick­led rhubarb as you like.

CRED­ITS Bowls (pick­led rhubarb, fen­nel & feta salad) & plat­ter (rhubarb & rose curd tarts) from GRITCERAMICS; small bowl (this page) Rachel Carter Ce­ram­ics (NZ) from Kaolin. All other props stylist’s own. For full de­tails, see Cred­its In­dex

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