Ingredients

Method

• 70 g Parmesan, grated
• 2 cups red wine vinegar
• 2 t sugar
• 8 pink peppercorns
• 2 bay leaves
• 2 red onions, thinly sliced
• 30 g watercress
• 2 medium beetroot, peeled and thinly sliced
• 1 pear, cut into 8 wedges
• 1/3 cup olive oil
• Sea salt and freshly ground black pepper

Method

Ingredients

Preheat the oven to 190°C.

Scatter a thin layer of Parmesan on a silicone sheet and shape into rounds. Bake for 4 to 6 minutes, or until the cheese has melted. Allow to cool completely.

Bring the vinegar, sugar, peppercorns and bay leaves to a boil in a saucepan. Add the onion and leave to simmer until slightly tender. Allow to cool.

To serve, divide the watercress between four jars. Top with slices of beetroot and pear, then finish with red onions, a spoonful of pickling liquid and a drizzle of olive oil.

Season with salt and pepper and top with the Parmesan crisps.

Hot tip: See the behind-the-scenes photographs of the TASTE 2012 Christmas shoot on our Facebook page.