Ingredients
| FOR THE TURNIP PICKLE | |
| 1 small bunch baby turnips (approx. 250–300g), peeled | |
| 1 small beetroot, peeled | |
| 2 cloves garlic, peeled | |
| 250ml water | |
| 1 tablespoon flaky sea salt (approx. 7g) | |
| 1 bay leaf | |
| ¼ cup white vinegar | |
| FOR THE SALAD | |
| 2 large flatbreads | |
| ¼ cup olive oil | |
| 3 tablespoons dukkah, plus extra for garnishing | |
| 1 small red onion | |
| 400g venison, medallions, steak or roast cut (I used a roast cut) | |
| oil | |
| 2 teaspoons ground cumin | |
| 1 cos lettuce (or ½ lettuce if large) | |
| 2 baby cucumbers (or ½ telegraph cucumber) | |
| marmalade sumac dressing (see recipe) |
I get a lot of turnips in my vegetable box so I’m always looking for ways to use them up, and Middle Eastern-style pickles are always a favourite. The beetroot adds a glorious pink colour but isn’t essential. You could use daikon if turnips aren’t available. These pickles are edible after a few days, but I think they are at their best after a week.
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Instructions
| 1. | FOR THE TURNIP PICKLE |
| 2. | Cut the turnips and beetroot into small wedges (or slices or batons if you prefer) and put into a clean, sterilised jar with the garlic. |
| 3. | In a small pan, bring the water, salt, bay leaf and vinegar up to a simmer to dissolve the salt, then pour over the vegetables. Seal with a lid. |
| 4. | Leave on the bench for a week until they taste slightly mellow. |
| 5. | Store in the fridge and eat within a month. |
| 6. | FOR THE SALAD |
| 7. | Heat the oven to 180°C. |
| 8. | Tear the flatbread into small pieces. |
| 9. | Toss with the olive oil and dukkah, season with salt and put onto a baking tray. |
| 10. | Bake for 5–10 minutes until crisp. Set aside. |
| 11. | Thinly slice the red onion and put into iced water for at least 20 minutes. |
| 12. | Rub the venison with oil and sprinkle with the cumin and some sea salt. |
| 13. | If using medallions or steak, pan-fry for 2–3 minutes on each side. |
| 14. | If using a roast, pan-fry for a few minutes on each side to brown, then cook in a 200°C oven for 16 minutes. |
| 15. | Set aside to rest for at least 5 minutes before slicing thinly. |
| 16. | Shred the cos and slice the cucumber and put into a large bowl. |
| 17. | Add the baked flatbread and 1-2 tablespoons of marmalade sumac dressing and toss well. |
| 18. | Add a little more dressing if required. |
| 19. | Put onto a platter, scatter with the onion and a spoonful of drained pickled turnips. |
| 20. | Add the venison slices and serve immediately while the flatbread is still crunchy (it will soften as it sits). |
| 21. | OR TRY |
| 22. | FARRO SALAD, AVOCADO & ZUCCHINI |
| 23. | Cook farro until bite tender. |
| 24. | Drain well and toss with 1-2 tablespoons of marmalade sumac dressing. |
| 25. | Drizzle 5mm-thick slices of zucchini with olive oil and salt. |
| 26. | Roast or pan-fry until tender. |
| 27. | Combine with the farro, some chopped avocado, plenty of parsley and extra dressing to taste. |
| 28. | WHITE BEANS, SUGAR SNAPS & PEA SALAD |
| 29. | Drain and rinse a can of white beans and put into a bowl with enough marmalade sumac dressing to taste. |
| 30. | Blanch sugar snap peas and frozen peas until tender, drain and plunge into iced water. |
| 31. | Drain well and add to the beans. |
| 32. | Add plenty of mint and pea sprouts if available and scatter with toasted almonds. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles