Citrus Salad with Pickled Courgette and Roasted Kumquats

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For this recipe you can make the pickled courgettes a few days in advance or if you are short of time use freshly sliced courgettes and sprinkled with salt and left in a colander for an hour so that all the liquid can drain from the courgettes.

Courgette Pickle 

500 g Courgettes, thinly sliced

2 tbsp kosher salt (non-iodized)

Brine Liquid

250 ml apple cider vinegar

1/3 rd cup sugar

1 tsp mustard

1tsp flaked chili’s

4 whole peppercorns

2 bay leaves

  • Sprinkle the courgettes with the kosher salt and let it stand for an hour
  • Next put all of the brine liquid in a pot and bring to a boil and boil for 10 minutes. Cool till warm not hot. Add the courgettes to a sterilized bottle and pour the warm liquid brine over. Close the jar lid and keep in the fridge. Can be kept in the fridge for a month.
Roasted Kumquats

250 g Kumquats

1 tbsp olive oil

  • Slice the kumquats in half and sprinkle with olive and roast in the oven on the grill setting for 15-20 minutes.
For the Salad

2 Grapefruit/Oranges peeled and sliced

250 g Baby Spinach leaves

4 Radishes thinly sliced

Dressing:

1 Lime squeezed

1tsp honey

1 tsp mustard

  • Whisk all dressing ingredients together and keep aside

Assemble the salad by placing baby spinach leaves alternating with the courgettes and citrus slices. Top with dressing and micro herbs and serve immediately.

Photography: Yolande Snyder (YSP/ Yellow Papaya)

Styling: Simone Kruger

Edge Ceramics by Aaron Kearney