Beetroot Pickle with Plum, Labneh & Pistachio - Brooke Kelly Nutrition

Ingredients

• ½ cup full fat labneh
• 1 large plum, sliced 1 cm thick
• ⅓ cup pistachios, roughly chopped
• 2 tablespoons extra virgin olive oil
• Flakey salt
• Handful fresh basil leaves
• 3 large beetroots, stems removed
• 1 red onion, cut into eighths
• 2 cups white vinegar
• 1 cup water
• ¼ cup pomegranate white balsamic vinegar (or red wine/sherry vinegar)
• ¼ cup white sugar
• ⅛ cup table salt
• 1 teaspoon cumin seeds
• ½ teaspoon nigella seeds
• 1 teaspoon white peppercorns