Spring Salad with Pickled Rhubarb & Goat Cheese

Ingredients

For 4 servings

• 110 g rhubarb, thinly sliced on the diagonal
• 455 g baby carrots, halved lengthways if thick
• 140 g spring leaves, washed
• 4 piece radishes, very thinly sliced
• 110 g goat cheese, crumbled
• 75 g pistachios, roughly chopped
• 30 g fresh dill, chopped
• 30 g fresh mint, torn
• 15 g Dijon mustard
• 45 g cider vinegar
• 40 g maple syrup
• 40 g honey
• 84 g olive oil
• 12 g sugar
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Heat the oven to 220°C.

2. 2

   Put the rhubarb in a heatproof bowl. Warm the cider vinegar, honey, sugar, a pinch of salt and a splash of water until dissolved, pour over the rhubarb and leave for 15–20 minutes, until bright pink and lightly pickled.

3. 3

   Toss the carrots with a little olive oil and seasoning and roast for 18–22 minutes, until tender and lightly browned. Cool slightly.

4. 4

   Toast the pistachios in a dry pan for 2–3 minutes, until fragrant.

5. 5

   Whisk the Dijon, maple syrup, a spoonful of the pickling liquid, the remaining olive oil and a pinch of salt into a smooth vinaigrette.

6. 6

   Arrange the spring leaves on a platter and top with the radishes, roasted carrots and drained pickled rhubarb.

7. 7

   Scatter over the goat cheese, pistachios, dill and mint, dress just before serving and finish with a pinch of salt.