10 minutes
4 minutes
6
PORTIONS
Ingredients
- 2 heads of cos or similar
- 1/2 cup mint leaves
- Flowers
- 1 telegraph cucumber, sliced thin
Spent lemon
- 6 lemon, juiced and smashed
- 350 ml grape seed oil
- 1 egg yolk
- 2 tbsp cider vinegar
- 1 tbsp honey
- ½ tsp Dijon mustard
- pinch of salt
Pickling mixture
- 350 ml water
- 250 ml cider vinegar
- 1/2 cup white sugar
- 1 tsp sea salt
- 3 cloves garlic
- 2 bay leaves
- 1 tsp each peppercorn, coriander seeds, fennel seed, mustard seed
WINE MATCH:
Selaks Tropical Sauvignon blanc
Method
Place the lemon and oil into a pot and gently heat over a low heat. (not above 60*C) for 5 minutes. Turn off the heat and allow to cool before straining.
In a small bowl whisk the egg yolk with the vinegar, honey, Dijion and salt. Slowly add the oil until well combined.
Pickling mix
Roast the seeds and combine with the other ingredients, place into a pot and bring to the boil. Stir until the salt and sugar has dissolved. Allow to cool before adding the cucumber.
Take a platter and arrange the pickled cucumbers, layering with the green leaves and serve the lemon dressing on the side. Finish with the edible flowers.
