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Pickled and Roasted Turnip with Pistachios + Herbs
Pickled and Roasted Turnip with Pistachios + Herbs
Pickled and Roasted Turnip with Pistachios + Herbs
250 g turnips
50 ml cider vinegar
15 g salt
1 cinnamon stick
1 tsp coriander seeds
1/2 tsp chilli flakes
1 tsp caster sugar
2 cloves garlic
1 bay leaf
50 g red beetroot
1 tbsp cumin seeds
2 tbsp coriander seeds
1/2 tbsp harissa paste
3 tbsp olive oil
1 lemon
500 ml vegetable stock
100 g mixed colour quinoa
1/2 bunch mint
1/4 bunch dill
40 g dried cranberries
25 g pistachios,
  1. Top, tail and peel half of the turnips. Cut them into 1⁄2cm cubes. Pour 140ml of water into a small saucepan and add the vinegar, salt, cinnamon stick, coriander seeds, chilli akes, sugar, garlic and bay leaf. Bring the liquid to a boil.
  2. Tip the cubed turnips into a mixing bowl. Peel the beetroot and add it to the bowl. Pour the boiling liquid over the vegetables, cover and chill in the fridge until completely cold. The turnip should turn pink. Leave for a few hours or even a few days if possible.
  3. Put a small saucepan over a medium-high heat and add the cumin and coriander seeds. Toast until you can smell the spices then tip them into a spice grinder. Scoop the harissa paste into the spice grinder and pour in the olive oil. Finely grate in the zest of the lemon and squeeze in about 1 tbsp of the juice. Season with salt and pepper and blend to a paste.
  4. Preheat the oven to 200°C. Peel and quarter the remaining turnips into wedges. Tip them onto a baking tray and pour over the harissa marinade. Season with salt and coat everything. Roast the turnips in the oven for 30 minutes.
  5. Put a medium saucepan over a high heat and pour in the vegetable stock. Bring it to the boil. Add the quinoa and simmer gently for 20 minutes until most of the liquid has been absorbed and the quinoa is cooked through with a little bite.
  6. Finely chop most of the herbs and mix them through the quinoa. Pile the quinoa up in the middle of your serving plates and dot around 3-4 turnip wedges per plate. Scatter over a few of the pickled turnips and 1 tbsp of dried cranberries per plate. Roughly chop the pistachios and scatter those over too.
  7. Dress the dish with the remaining herbs and serve.
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