Silverbeet Slaw with Pickled Currants and Parmesan
/
Silverbeet Slaw with Pickled Currants and Parmesan
Recipe by Courtney Roulston
Ingredients
1 bunch silverbeet, washed
5 cups white savvoy cabbage, finely shaved
¾ cup slivered almonds, toasted
½ cup mint, leaves picked, chopped
3 tbsp Squeaky Gate extra virgin olive oil
30g parmesan cheese, shaved from a block with a peeler
pickled currants
¾ cup dried currants
1.5 cups cup white wine vinegar
3 tbspmaple syrup
1 tsp sea salt and black pepper to taste to taste
silverbeet stems
2 long red chillies, sliced in half lengthways
2 tsp cumin seeds
2 cloves garlic, sliced
Method
Heat the vinegar, maple syrup, salt and ¾ cup water in a saucepan. Place the currants into a small bowl then pour over enough vinegar mixture to cover them and set aside for 15 minutes for them to plump up.
Remove the steams from the silverbeet leaves and cut them to size so they fit in a large sterilised jar. Arrange the stems with the red chilli, garlic and cumin seeds in the jar. Pour over the remaining pickling liquid and refrigerate the stems for 3 days to pickle and use in another recipe, eat them as a snack or with cheese boards.
Finely slice the green silverbeet leaves and add into a large bowl with the cabbage, half the almonds, mint and half the Parmesan cheese.
Drain the currants and add half of them into the salad. Whisk the oil into the soaking liquid and pour over the salad to dress. Toss well to coat then place the salad onto a serving platter. Scatter with remaining pickled currants, almonds and shave over extra Parmesan cheese.
