This fresh and light combination of flavours not only perfectly compliments our seasonal Fruit Cheese but is also perfect for warmer weather and spending time outdoors with the sun on your face. Find the recipes and instructions below to make each element of this microboard, and serve with freshly chopped spring onions.
FRESH OR PAN GRILLED RADISHES:
For a hot day, or if you prefer a crispy fresh crunch to your radishes, slice them thinly and serve them fresh. Their slight bitterness goes perfectly with the sweetness of our Fruit Cheese and onion jam combination.
For a cooler evening, or if you don’t like that fresh radish flavour, slice your radishes thinly, sprinkle with salt and a little olive oil and mix to evenly coat. Lay them out in a single layer on a pan and grill over medium heat until just browning on both sides
TOASTED PEPITAS (PUMPKIN SEEDS):
Easy peasy! Throw your pumpkin seeds into a DRY pan on low-medium heat. Stir regularly so they roast evenly without burning. This will only take a few minutes so don’t get distracted doing other things as they will burn! Roast until…. well…. roasted 😉 Don’t be alarmed if some of them start to ‘pop’ and puff up a little like popcorn – this is normal
ONION CIDER VINEGAR JAM:
2 large onions, chopped to desired sized pieces
1/4 cup apple cider vinegar
40 ml oil of choice (we prefer deoderised coconut oil for cooking)
1/3 cup coconut sugar
Pinch salt
Heat oil over medium heat. Add sugar and stir REGULARLY until sugar starts to melt / liquify. Add the salt and stir to combine. Add the onions and cook until a rich caramelised brown (about 20 minutes). Add apple cider vinegar, bring to boil, then lower heat to simmer for about 25 minutes until mixture thickens to desired consistency
