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- To make brine for pickled vegetables; boil 1/2 cup rice vinegar, 1 tablespoon honey, 1 teaspoon salt and a pinch of saffron. Let cool.
- Clean carrots and turnips, cut in half lengthwise and place in brine with cauliflower overnight.
- Scatter ingredients on plate, dress with a little of the saffron brine.
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
Product used in this recipe.
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
1/2 cup rice vinegar
1 tablespoon honey
1 teaspoon salt and a pinch of saffron.