Ok it sounds odd I know but this recipe is delicious. The key is in the cabbage. I developed this recipe after I realised that I had a large amount of leftover pickled cabbage that I’d made according to the recipe from the Hawksmoor at Home Cookbook. It’s a really lovely recipe, wonderfully balanced in terms of sweetness, acidity and depth. If not for the fact that I had to adjust the fridge to fit the pickling jar in and this was causing difficulties for my housemates’ food, I would have kept it to enjoy in and of itself.
This salad draws on a wonderful Ottolenghi recipe for roasted aubergine with walnut salsa in Great British Food Revival Volume Two (which for the record is a fantastic recipe that must be tried). The great thing about this salad is that it doesn’t require any dressing because of the residual pickling juices from the cabbage and walnuts.
Pickled cabbage (a la Hawksmoor)
125 grams of medium soft goat cheese (feta would be a viable substitute)
6 Pickled walnuts
1. Place four large scoops of drained pickled cabbage in a bowl. I used a pasta spoon to do this.
2. Remove pomegranate seeds and add to the salad. I use a mix methodology of halving the pomegranate, bashing the skin on top with a rolling pin (or similar) until the seeds start to come out, the gradually gently squeezing out the rest of the seeds, rotating the fruit as I do so.
3. Roughly chop walnuts and add to bowl. Crumble in cheese in large chunks.
4. Roughly chop a handful each of the herbs, add to the salad and gently mix through.