If you are at odds with an end of squash or any root veg, this quick recipe is perfect.
Pop in any of your fave winter veg in the Sarson’s 15 minute Pickle and in minutes you have a tasty lunch salad.
To balance the tangy veg, I like to serve it with a delicious, lightly smoked houmous that serves to add a little richness and depth.
Other nice additions would be a little feta, or goats cheese, or perhaps a scattering of toasted seeds.
Winter Pickle Salad with Smoked Houmous
- 2 small parsnips
- 1 large beetroot, peeled
- 1/2 butternut squash, skin removed
- 3 stalks celery
- a punnet of cress
- 500ml pickling vinegar, I used Sarson’s ‘Pickle in 15 Minutes’ Lightly Seasoned vinegar blend
- 60ml extra virgin olive oil
Slice all the veg on a mandoline
Divide the picking mixture between two bowls. This will prevent the beetroot staining everything red.
Add the beetroot and the celery to one and the squash and parsnips to the other.
Leave to pickle for 15 minutes, whilst you make the houmous.
- 400g tin cooked chickpeas
- 2 tbs smoked rapeseed oil
- 1 teaspoon smoked paprika
- 1 clove garlic, peeled
- 1 tablespoon lemon juice
- 2 tablespoons tahini
- 3/4 teaspoon sea salt
Add the chickpeas to the blender with half the smoked paprika and all the remaining ingredients and 50ml water. Blend.
Add any more water that is needed to create a houmous textured paste.
Spread the houmous across the bottom of two plates and top with the pickled veg, the cress, drizzle with a little olive oil and season with freshly ground black pepper.
You can buy Sarson’s Pickle in 15 Minutes Lightly Seasoned vinegar blend from all Tesco and Morrison stores