Ingredients

Method

For the pickled turnips:
• 4 turnips, thinly sliced
• 1 beetroot, sliced
• 1/2 cup red wine vinegar
• 1 T caster sugar
• 4 rainbow peppercorns
For the blue cheese dressing:
• 1/4 cup Greek-style plain yoghurt
• 1 T good-quality mayonnaise
• 1–2 T lemon juice
• sea salt and freshly ground black pepper, to taste
• 50–80 g blue cheese, crumbled
• 1 baguette, sliced
• 3 T butter, melted
• 6 rainbow carrots, peeled
• 1–2 small green cabbage, finely shredded
• 2 stalks celery, shredded
• 1 red onion, finely sliced
• sea salt and freshly ground black pepper, to taste
• mixed baby leaves, for serving

Method

Ingredients

To makle the pickled turnip, place all the ingredients into a small saucepan and simmer gently for 10 minutes, then remove from the heat. Remove the turnip using a slotted spoon and discard the remaining ingredients.

To make the dressing, mix the yoghurt with the mayonnaise, lemon juice, salt and pepper and crumble in a little blue cheese at a time until you reach your desired strength.

Preheat the oven to 180°C. Flatten each slice of baguette with a rolling pin, brush with butter, drape over the rolling pin and toast in the oven for 5 minutes.

Finely slice or grate the carrots. Place in a large bowl with the cabbage, celery, red onion and blue cheese dressing. Season to taste. Serve with the pickled turnips, mixed baby leaves and toasted baguette.