Pepita and Pickled Veggie Salad
with Gala Apple
A fresh and vibrant side to balance this fabulous fish feast! This wholesome salad is full of DIY quick-pickled veggies, sweet apples and toasty pepitas!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Spring Mix
1 unit
Gala Apple
50 g
Shallot
3 unit
Radish
56 g
Pepitas
3 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Honey
1 tbsp
Whole Grain Mustard
(Contains Mustard)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Thinly slice radishes. Peel, then thinly slice 1 shallot. Add radishes, shallots, vinegar, 2 tbsp water and 1 tbsp honey to a medium pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until salt dissolves, 1-2 min. Remove the pot from heat. Transfer veggies, including pickling liquid, to a medium bowl. Place in the fridge to cool, about 20 min.
While veggies pickle, heat a medium non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer pepitas to a plate.
Core, then cut apple into 1/4-inch matchsticks. Drain pickled veggies over a small bowl, reserving liquid. Add 2 tbsp pickling liquid, 1 tbsp whole grain mustard and 2 tbsp oil to a large bowl. Season with salt and pepper, then whisk to combine. Discard remaining pickling liquid. Layer apples, pickled veggies, toasted pepitas and spring mix in the large bowl over dressing. Do not toss. Cover and refrigerate until ready to serve.
When ready to serve, toss salad to combine, then transfer to a serving bowl.
