Sauces, conserves & preserves
Pickled squash salad
A speedy way to make use of our pickled squash recipe. Great as a piquant starter or easily lengthened into something more substantial with the additional of some cooked and cooled Puy lentils or chickpeas.
Cook's notes
Giving the red onions a quick pickle softens the raw edge but also turns them attractively pink as the colour bleeds into the vinegar. A great garnish for salads.
Ingredients
- 1 small red onion, thinly sliced
- 50g watercress
- 150g pickled squash, plus some pickling liquid (see intro for recipe link)
- 100g feta, crumbled
- 40g toasted walnuts, roughly chopped
- olive oil
- salt
Method
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Step 1
Marinate the red onions in some of the squash pickling liquid for 15 mins to take away the raw edge.
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Step 2
When ready to serve, artfully build a layered salad from all the ingredients. Spoon over a tablespoon of the onion pickling liquid and about 2 tablespoons of olive oil to dress. Taste and tweak with more pickling liquid and oil to your liking; add a pinch of salt if you feel it needs it too.