Ingredients
| FOR THE PICKLED RHUBARB | |
| 500g rhubarb (approx 4-5 big stalks), ends trimmed, sliced into 1cm diagonal pieces | |
| 3 thin slices peeled ginger | |
| 2 bay leaves, fresh or dried | |
| 2 teaspoons whole black peppercorns | |
| 1 cup red wine vinegar | |
| 1⁄2 cup honey | |
| FOR THE SALAD | |
| 3⁄4 cup walnut halves | |
| 3 medium fennel bulbs | |
| juice of 1 medium lemon | |
| 2 tablespoons extra virgin olive oil | |
| a big handful (approx 1⁄2 cup) flat-leafed parsley leaves, roughly chopped | |
| 100g goat’s feta, crumbled |
Instructions
| 1. | FOR THE PICKLED RHUBARB |
| 2. | Put the sliced rhubarb in a clean, lidded 1-litre glass jar along with the ginger slices, bay leaves and black peppercorns. |
| 3. | Combine the vinegar, 1 cup of water and the honey in a small saucepan and bring to the boil. |
| 4. | Once boiling, pour over the rhubarb, screw on the lid and set aside to cool. |
| 5. | Transfer to the fridge and leave at least 4-6 hours or preferably overnight. |
| 6. | This recipe makes more than you’ll need for the salad recipe. |
| 7. | It can be stored in the fridge for up to 2 weeks. |
| 8. | FOR THE SALAD |
| 9. | Preheat the oven to 180°C. |
| 10. | Spread the walnuts onto a tray and cook for 8 minutes or until lightly golden brown. |
| 11. | Cool then chop roughly before using. |
| 12. | Finely shred the fennel using a mandolin or sharp knife, transfer to a bowl, stir in the lemon juice, olive oil and season with fine sea salt. |
| 13. | Stir through the parsley, feta, toasted walnuts and as little or as much drained, pickled rhubarb as you like. |
Recipes, food styling & photography Emma Galloway
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