🍏🥗 Ashed Chèvre with Smoked and Pickled Fruit 🥗🍏
Makes 1 large salad for 4-6 people, or 4-6 individual serves
INGREDIENTS
1 x The Vegan Dairy Ashed Chèvre cheese
200ml rice vinegar
375ml hot water
15ml extra virgin olive oil
110gm coconut sugar
20gm salt
2 granny smith apples
1⁄3 daikon radish
1 beetroot
2 radishes
Hickory smoking chips
Mizuna
Rocket
METHOD
.
Pickle Mix:
🥬 Mix hot water with sugar and salt, add vinegar, cool. Divide into 3 parts.
🥬 Using a mandolin cut 2mm slices of apple and 1mm slices of beetroot and daikon.
🥬 Cut 5cm circles using a cookie cutter (optional, for a more uniform look)
🥬 Using an old steaming pot place a tablespoon of hickory chips in the bottom.
🥬 Place over high heat and when it starts to smoke turn down to minimum (smoke in a well ventilated space away from smoke detectors)
🥬 Put the steamer basket on. Smoke the apple for 45 seconds and then place straight into the pickle mix. Smoke the beetroot for 3 min. Place straight into pickle mix.
🥬 Toss the daikon with a teaspoon of salt. Leave 15mins and rinse well. Place into pickle mix
🥬 Leave soaking a minimum of four hours, and a maximum of two days.
Plating:
🥬 Make a bed of mizuna and rocket
🥬 Cut and place thin slices of chèvre around the bed of salad
🥬 Place first the apple and daikon then beetroot taking care not to let drips fall as they will stain the other ingredients.
🥬 Decorate with finely sliced radishes and edible flowers if you have access to them.
🥬 Drizzle with the olive oil
🥬 SERVE AND ENJOY!
