Ingredients:

Salad:

• 400g Orange carrot ribbons
• 200g Pickled Daikon dice
• 10g Toasted pumpkin seeds
• 10g Toasted sunflower seeds
• 150g Ricotta salata cheese (shaved)
• 100g Roquette salad
• 50g Spinach leaves
• 50g Warrigal leaves

Vinaigrette:

• 50g White balsamic vinegar
• 150g Olive oil
• 10g Dijon mustard
• Cracked black pepper and sea salt to taste

Pickle Mix:

• 100g Sugar
• 5g Sea salt
• 200g Vinegar
• 300g Water

Instructions:

Prepare Pickle:

1. In a pot, combine sugar, sea salt, vinegar, and water for the pickle mix.
2. Bring the pickle mix to a boil, then remove from heat.

Prepare Salad:

1. Peel the daikon radish and carrots, and wash them.
2. Peel long ribbons from the carrot and place them in a bowl.
3. Dice the daikon and mix with the carrot ribbons.
4. Pour the hot pickle mix onto the carrots and daikon.
5. Leave the mixture at room temperature before placing it into the fridge.

Prepare Seeds:

Toast pumpkin and sunflower seeds in a frying pan over low heat with a touch of extra virgin olive oil until golden. Cool on paper towels.

Prepare Vinaigrette:

In a separate bowl, make the vinaigrette by combining white balsamic vinegar, olive oil, Dijon mustard, cracked black pepper, and sea salt. Adjust to taste.

1. Assemble Salad:
2. Remove the pickle from the fridge and strain off the liquid using a sieve. Keep the pickle liquid for future use.
3. Dress the salad leaves, daikon, and carrot in a bowl with the vinaigrette.
4. Arrange the dressed salad over three bowls.
5. Sprinkle the toasted pumpkin and sunflower seeds over the salads.
6. Using a peeler, shave the ricotta salata over the salads.