Pork Schnitzel With Lentil, Spinach & Edamame Salad With Pickled Daikon

I’ve always thought that schnitzel is a meal best made for two as it should mean that you can cook both pieces at once if your frying pan is large enough. Double the ingredients for the schnitzel if you wish. It’s a rich dish, so I prefer to eat this with a sharp salad, where vinegar and pickles add some brightness of flavour. The salad makes enough for four though and I think it is even better the next day when the flavours have had time to mingle.

	YELLOW PICKLED DAIKON
	1 daikon, approx 1 kg, peeled
	2 tablespoons sea salt
	250ml rice vinegar
	75g white sugar (if you prefer a sweeter pickle increase the sugar to 100g)
	½ teaspoon ground turmeric
	1 red chilli, deseeded, sliced (optional)
	FOR THE SALAD
	100g (½ cup) green or black lentils, rinsed
	3 tablespoons olive oil
	1 teaspoon sesame oil
	100g (½ cup) edamame beans
	3 spring onions, sliced
	100g baby spinach, washed
	1 x 4g packet seaweed snacks, shredded
	1 tablespoon toasted sesame seeds
	SCHNITZEL
	2 slices pork (or use chicken or beef or vege options below)
	75g flour
	1 egg, lightly beaten with 1 tablespoon water
	1 x 4g packet seaweed snacks
	75g panko breadcrumbs
	1 teaspoon nanami togarashi, or use ½ teaspoon chilli flakes
	3 tablespoons sesame seeds (white or black or a mix)
	vegetable oil for frying

1.	Thinly slice the daikon (a mandolin is good for this) and mix with the sea salt in a bowl.
2.	Set aside for a minimum of two hours.
3.	Put the rice vinegar, sugar, turmeric and chilli, if using, in a saucepan with 250ml
4.	water and bring up to a simmer to dissolve the sugar.
5.	Cool (this helps to keep the daikon crisp) then pour over the daikon (there is no need to discard the brine).
6.	Put the daikon and liquid into a large jar (approximately 750ml), cover and leave overnight on the bench.
7.	Put into the fridge to keep for up to a month.
8.	FOR THE SALAD
9.	Put the lentils in a saucepan with a good pinch of salt and cover with water.
10.	Bring up to a boil, then simmer gently until bite tender, 20-25 minutes.
11.	Drain well and while still warm drizzle with 3-4 tablespoons of the daikon pickle liquid, 2 tablespoons of the olive oil and the sesame oil.
12.	Blanch the edamame in boiling salted water for 1-2 minutes, drain and refresh under cold water.
13.	Heat the remaining olive oil over a medium heat, add the spring onions and fry gently until softened, 3-4 minutes.
14.	Add the spinach and cook until wilted.
15.	Add to the lentils along with the edamame.
16.	Just before serving mix in the seaweed snacks and sesame seeds.
17.	SCHNITZEL
18.	If the pieces of meat are thick, put them between layers of baking paper and flatten with a rolling pin or meat mallet until 3-4mm thick.
19.	Put the flour on a tray and season with salt and pepper.
20.	Put the egg in a bowl.
21.	Finely chop the seaweed snacks or crumble to very small pieces and mix on a tray with the panko, togarashi and sesame seeds.
22.	Dust the meat in flour, then dip into the egg, then into the panko crumbs, ensuring that it is well coated.
23.	Put onto a tray and put into the fridge until ready to use (leaving for 30 minutes helps to set up the crumb).
24.	Heat the oil in a wide frying pan and cook the schnitzel for 2-3 minutes on each side until golden.
25.	Drain on paper towels.
26.	Serve on plates with the lentil salad and the pickles alongside.
27.	VEGETARIAN
28.	Bake eggplant whole until soft, then peel and remove the skin.
29.	When cool, flatten slightly and crumb.
30.	Or roast thin slices of celeriac until tender, cool then crumb.

GINNY GRANT

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