Apple, beetroot, radish and buttermilk salad
Updated ,first published
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.
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