PICK­LED & FRESH VEGETABLE SALAD

Sunday Times - - Food & Drink -

SERVES 6-8

PREP: 35 MIN­UTES + MAR­I­NAT­ING.

COOK­ING: 15 MIN­UTES

150g baby corn, finely sliced

150g sugar snap peas, finely sliced

150g car­rot, finely sliced

1 av­o­cado, finely sliced

150g green pep­per, finely sliced

150g cherry to­ma­toes, halved

150g buck­wheat noo­dles, cooked

150g pea sprouts

15ml (1 tbsp) se­same seeds

Pick­led beet­root:

250ml (1 cup) rice-wine vine­gar

250ml (1 cup) wa­ter

150g (2/3 cup) caster sugar

4 baby red beet­roots, peeled, cut into quar­ters 4 baby orange beet­roots, peeled, left whole Pick­led cab­bage:

250ml (1 cup) Korean ap­ple vine­gar

250ml (1 cup) wa­ter

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