Pickled Rhubarb, Fennel & Feta Salad - Cuisine Magazine - From New Zealand to the World

Name: Pickled Rhubarb, Fennel & Feta Salad - Cuisine Magazine - From New Zealand to the World
Ingredients: 500g rhubarb (approx 4-5 big stalks), ends trimmed, sliced into 1cm diagonal pieces; 3 thin slices peeled ginger; 2 bay leaves, fresh or dried; 2 teaspoons whole black peppercorns; 1 cup red wine vinegar; 1⁄2 cup honey; 3⁄4 cup walnut halves; 3 medium fennel bulbs; juice of 1 medium lemon; 2 tablespoons extra virgin olive oil; a big handful (approx 1⁄2 cup) flat-leafed parsley leaves, roughly chopped; 100g goat’s feta, crumbled

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Pickled Rhubarb, Fennel & Feta Salad Emma Galloway Serves 4 - 6 Preparation 20 mins plus 4 - 6 hours […]

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Ingredients

500g rhubarb (approx 4-5 big stalks), ends trimmed, sliced into 1cm diagonal pieces
3 thin slices peeled ginger
2 bay leaves, fresh or dried
2 teaspoons whole black peppercorns
1 cup red wine vinegar
1⁄2 cup honey
3⁄4 cup walnut halves
3 medium fennel bulbs
juice of 1 medium lemon
2 tablespoons extra virgin olive oil
a big handful (approx 1⁄2 cup) flat-leafed parsley leaves, roughly chopped
100g goat’s feta, crumbled