A stockpile of pickled vegetables can last in the refrigerator for a couple of weeks. They add some zing to what can otherwise be a boring salad. Combined with last nights left over rice or grain, some dukkah and salad greens, they can become a satisfying and healthy quick lunch. Topping it with our cold smoked salmon adds a touch of luxury.
Make your own dukkah
½ cup toasted hazelnuts
1 tablespoon toasted sesame seeds
1 teaspoon cracked black pepper
1 teaspoon crushed coriander seeds
1 teaspoon crushed cumin seeds
Sea salt to taste
200gms Aoraki Cold Smoked Salmon
½ telegraph cucumber cut into ribbons
8 baby carrots
8 baby turnips
1 cup cauliflower florets
1 cup cooked red rice ( or other ancient grain)
1 tablespoon pickled lemon batons
1 tablespoon toasted pumpkin seeds
2 tablespoons dukkah
½ teaspoon sumac
For Brine
1/2 cup rice vinegar
1 tablespoon honey
1 teaspoon salt and a pinch of saffron.
