Pickled Rhubarb, Fennel & Feta Salad

Recipes, food styling & photography Emma Galloway

	FOR THE PICKLED RHUBARB
	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
	FOR THE SALAD
	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

1.	FOR THE PICKLED RHUBARB
2.	Put the sliced rhubarb in a clean, lidded 1-litre glass jar along with the ginger slices, bay leaves and black peppercorns.
3.	Combine the vinegar, 1 cup of water and the honey in a small saucepan and bring to the boil.
4.	Once boiling, pour over the rhubarb, screw on the lid and set aside to cool.
5.	Transfer to the fridge and leave at least 4-6 hours or preferably overnight.
6.	This recipe makes more than you’ll need for the salad recipe.
7.	It can be stored in the fridge for up to 2 weeks.
8.	FOR THE SALAD
9.	Preheat the oven to 180°C.
10.	Spread the walnuts onto a tray and cook for 8 minutes or until lightly golden brown.
11.	Cool then chop roughly before using.
12.	Finely shred the fennel using a mandolin or sharp knife, transfer to a bowl, stir in the lemon juice, olive oil and season with fine sea salt.
13.	Stir through the parsley, feta, toasted walnuts and as little or as much drained, pickled rhubarb as you like.