Not only does this salad look vibrant and full of life but it also tasted immaculate. I cant begin to explain how tasty it was, the thyme and lemon was a perfect combo for a fresh tasting summer salad. My mums thyme from the garden took the salad to the next level.
COMPONENTS
Spring mix
Roasted carrots and beetroot
Pickled onions
Roasted Walnuts
Fresh Radish
A little lemon zest
Fresh rosemary
DRESSING
zest of 1/2 a lemon
juice of 2 lemons
2 tbsp of extra virgin olive oil
1 tbsp of roughly chopped thyme leaves
1 clove of minced garlic
1 tbsp of dijon mustard.
PICKLED ONIONS
1 large onion
1 cup of vinegar: I prefer a mixture of red wine and white vinegar but apple cider will also work
1 tbsp of sugar or sweetener of choice
1 tsp of pepper corns
1 clove of garlic roughly chopped
Thinly slice the onion and place in a jar. Bring the vinegar, sugar, garlic and peppercorns to a boil in a small saucepan. Once sugar had dissolved remove from heat and pour into the jar. Top the remainder of the jar up with boiling water and then set aside and cool to room temperature. Store the onions in the fridge. The onions will be ready to eat when they are bring pink and tender.
ENJOY :)
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