Warm pickled vegetable salad with buckwheat, preserved lemon and dill

Traditional pickling can take anywhere from a day to a month before the vegetables hit their vinegary prime and are ready for eating. Here I’ve sped up the process so you can make your pickles and eat them for dinner. Try different vegetables and experiment with vinegar and sugar levels until you find your perfect brine.

Warm pickled vegetable salad with buckwheat, preserved lemon and dill. Credit: Sharyn Cairns

• serves

  2

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 2 tsp cumin seeds, lightly toasted
• 230 ml apple cider or white wine vinegar
• 1 tbsp caster sugar
• 1 tsp salt
• 150 g (¼ small) cauliflower, cut into small florets
• 120 g (1 medium) carrot, thinly sliced lengthways
• 150 g (1 medium) zucchini, cut into ½ cm thick matchsticks
• 5 radishes, thinly sliced
• 125 g buckwheat (see Note)
• 1½ tbsp extra-virgin olive oil
• ½ preserved lemon, rind only, finely sliced, plus extra to serve
• ¼ cup flaked almonds, lightly toasted
• 60 g feta
• ⅓ cup chopped dill

Instructions

Lightly crush the cumin seeds in a mortar and pestle. Combine the vinegar, sugar, salt and a large pinch of cumin. Place over a high heat and stir until the sugar dissolves. Bring to the boil, reduce the heat and simmer cook for 5 mins. Add cauliflower and carrot, return to a simmer and cook for 5 minutes. Remove from the heat and set aside for 10 minutes. Add the zucchini and radish, stir to combine and set aside for a further 10 minutes, drain.

Meanwhile, bring 220 ml water, ¾ teaspoon of cumin and a large pinch salt to a boil in small saucepan. Add the buckwheat and cook, uncovered, for 6–7 minutes until the water has reduced to the surface level of the buckwheat. Reduce the heat to low, cover and cook for 8–10 minutes until the buckwheat is tender. Strain if there is any residual water left. 

Combine the olive oil, 1½ tablespoons of vinegar and ½ teaspoon of cumin. Spoon half the dressing over the warm buckwheat, season to taste and stir to combine. Add most of the vegetables and toss gently. Divide between plates and top with the remaining vegetables, dill and almonds. Add the feta and drizzle with the remaining dressing.

Note

• Buckwheat is available in the health food section of your supermarket and from health food stores.

Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Rachel Lane. Creative concept by Lou Fay.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.