Apple, beetroot, radish and buttermilk salad

Name: Apple, beetroot, radish and buttermilk salad
Cook time: 30 min
Yield: 4-6
Cuisine: Modern Australian
Ingredients: 100ml buttermilk; 1 lime, juice and zest; 1 knob ginger, freshly grated; 1 tsp pickled jalapenos, chopped; salt; 1 tsp honey; 2 lebanese cucumbers, peeled and sliced; 1 apple, cut into matchsticks; 6 baby red radishes, washed and cut into 8 wedges; ½ medium raw beetroot, peeled and cut into matchsticks; 1 bunch watercress

Mark LeBrooy and Darren Robertson

June 11, 2020

A simple salad with some lime zing.Edwina Pickles

easyTime:< 30 minsServes:4-6

The buttermilk dressing with fresh ginger and the jalapenos give the salad a kick. Served with cured kingfish, this salad is perfect for a light lunch.

Ingredients

100ml buttermilk
1 lime, juice and zest
1 knob ginger, freshly grated
1 tsp pickled jalapenos, chopped
salt
1 tsp honey
2 lebanese cucumbers, peeled and sliced
1 apple, cut into matchsticks
6 baby red radishes, washed and cut into 8 wedges
½ medium raw beetroot, peeled and cut into matchsticks
1 bunch watercress

Method

1. For the dressing, combine the buttermilk, lime juice, half the lime zest, ginger, jalapenos and salt. Have a taste and adjust the acid level with the honey.
2. Put the sliced cucumber, apple, radishes and beetroot into a bowl with the watercress, pour a little dressing over the salad and the rest into a jar for another time.
3. Toss the dressing through the salad.
Serve with: the Blue Ducks' kingfish sashimi recipe
Tip: To make the salad a little more substantial, try adding 100 grams of cooked spelt grains.