Pickled vegetable salad with Parma ham and whipped feta
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 6 breakfast radishes, halved
- 6 baby carrots, scrubbed and halved
- 8 asparagus tips
- 1 spring onion, cut into 2cm lengths on the diagonal
- 4 tbsp Odysea Feta and Greek Yogurt Spread
- 6 slices parma ham
- 50g frozen peas, defrosted
- a small handful baby watercress
- 150ml white wine vinegar
- 75g golden caster sugar
- 1 tsp yellow mustard seeds
- 5 black peppercorns
Method
- STEP 1
Put the pickling liquid ingredients in a small pan and bring to a simmer. Simmer very gently for 3 minutes then add the radishes, carrots, asparagus and spring onion. Cover and take off the heat then leave to cool to room temperature.
- STEP 2
To make the salad, pipe or neatly spoon a few blobs of cheese onto 2 plates. Add some slices of Parma ham then top with the drained pickled veg, peas and watercress.
