Another delightful salad from the cookbook Plenty by Yotam Ottolenghi. Tart apple, cooling cucumber, pickled onions and fresh herbs. What a great combination.
In a small saucepan combine 60ml (2 fl oz) of cider vinegar, 30g (1 oz) of caster sugar and 60ml (2 fl oz) of water. Bring to a boil over high heat until the sugar has dissolved and continue to cook for a few minutes to reduce by one third. Finely slice 1 red onion and finely julienne a 5cm (2″) piece of ginger and place them in a small bowl. Pour the hot liquid over them and allow to pickle for 1 hour. Meanwhile, break 150g (5 oz) of flat rice noodles into 15cm (6″) pieces and place them in a large bowl. Pour boiling water over them to cover and set aside for 10-15 minutes. When the noodles are soft drain them and put them in a large serving bowl. Toss them with 1 tablespoon of oil and allow to cool. Blanch and drain 200g (7 oz) of edamame beans, core and slice 1 sharp green apple into thin wedges, de-seed and julienne 2 red chillies, roughly chop 10g (⅓ oz) each of fresh mint and tarragon and cut 2 large cucumbers in half lengthways, scooping out the seeds and cutting them into thin long strips. Add all the prepared vegetables and the pickled onion and ginger to the noodles. Add 1 tablespoon of poppy seeds, some more vegetable oil, 1½ teaspoons of salt and plenty of freshly ground black pepper. Toss well and serve.
michelle picker cooks 