I’ve been making this pickle a lot over the summer, it’s just so quick, looks beautiful and goes with just about anything. Pretty much all ingredients in here can be adjusted to your taste, so play around and find your flavour.

Note that when first made, the colour difference between the veggies is more defined, however I experimented with taste and texture by leaving this mixture in the fridge overnight and you can see how the beetroot coloured all contents. The texture did soften up if that’s what you are after, but the taste stayed the same. I think I prefer the overall dish to be made and eaten within the same day though, that’s how you get the crunchy fresh summer experience on a plate.

FIVE MINUTE SUMMER PICKLE

250g carrots, grated
1 raw beetroot, grated
350g cabbage, thinly sliced
juice of 1 lime
3 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp manuka honey
1 tbsp ground pepper
1 tsp Himalayan salt
optional: fresh garden peas, edible flowers, avocado, cherry tomatoes, lettuce

-Prepare the carrots and beetroot by peeling them and chopping to fit into your food processor chute, if needed. Pick a medium grater blade and feed them through. If you don’t have a food processor, you can simply grate manually.

-Thinly slice the cabbage into long strips. Toss with grated carrot and beetroot in a bowl.

-Sprinkle with all other ingredients, except the optional ones and massage the mixture together thoroughly. You can need to roll your sleeves up and really get in there applying some force so the fibres begin to soften and vegetable juice will begin to mix with all the other flavours.

-Serve over your burger patties, along side other meals, throw into soups, mixed with optional salad ingredients, as a side salad, in a wrap or simply eat on its own.