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Crispy parsnips with maple syrup and Parmesan

10 minutes

Tart recipes

Maple-roasted potato-and-sage open tart

55 minutes

Dip recipes

Pineapple pickle

10 minutes

Pineapple pickle

Serves 6 to 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

1 pineapple
3 packets heirloom carrots (or baby carrots), scrubbed
6 radishes
4 baby cucumbers
1 cup rice wine vinegar
1 t caster sugar
½ t ground cumin
1 cardamom pod, crushed

Method

Peel, core and cube the pineapple. Thinly slice the carrots (I use a mandolin), radishes and cucumbers.

Heat the rice vinegar and sugar until the sugar dissolves. Stir in the cumin and cardamom.

Pour the warm dressing over the vegetables and pineapple, toss and allow to stand for 10 minutes.

Cook's note: This is a version of a salad from my childhood – that real sweet classic South African salad. My ma, Sylvia, and my aunties used to make theirs using grated raw carrots and canned pineapple. My version is not as sweet and I use a bit of cardamom and cumin to flavour it. I also prefer using fresh pineapple. This pickle is superb with curries.

Discover more pickle recipes here.

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Crispy parsnips with maple syrup and Parmesan

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Pineapple pickle

Pineapple pickle

Ingredients

Method