NZ Woman's Weekly

Pickled vegetables with beetroot dip & anchovy mayonnaise

  • Courses

    Quick lunch
  • Occasion


Pickled vegetables with beetroot dip & anchovy mayonnaise

  • 2 baby fennel bulbs
  • 6 baby carrots
  • 6 radishes
  • 6 small gherkins
  • 1 small Lebanese cucumber
  • 1 Cut all the vegetables roughly lengthways, quartered or halved depending on size.

Pickling mixture

  • 2 cup cider vinegar
  • 3 tbsp white sugar
  • 1 tsp salt
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • ½ tsp peppercorns

1 Bring all the pickle ingredients to the boil. Add in the vegetables, then return to the boil. Turn off the heat and allow the vegetables to cool in the liquid.

Beetroot dip

  • 1 tbsp coriander seeds, toasted
  • 1 tbsp cumin seeds, toasted
  • 1 tbsp sesame seeds, toasted
  • Grated zest of 1 orange
  • 1 x large can (840g) baby beetroot
  • 2 tbsp olive oil

1 In a mortar and pestle, grind the toasted seeds along with the orange zest.

2 Blitz the baby beetroot in a food processor. Add the spices and the olive oil, and continue to blend until smooth.

Anchovy mayonnaise

  • 2 egg yolks
  • Juice of 1 lemon
  • 2 garlic cloves
  • Pinch salt
  • Pinch sugar
  • 1 tbsp dijon mustard
  • ¾ cup olive oil
  • 1 tin quality anchovies, chopped

1 Place all the ingredients (except the oil and anchovies) in a food processor and blitz until smooth.

2 With the motor still running, gradually add the olive oil until the mix is smooth and creamy. Stir in the chopped anchovies.

Issue 1541

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