Wedge salad with soy seeds & quick-pickled dill cucumbers
Try the salty, umami-heavy crunch of soy seeds along with pickled cucumbers to dress this wedge salad – it beats a classic bacon garnish any day
- Serves: 4 persons
- 75ml white wine vinegar
- 1tbsp caster sugar
- ¼tsp ground turmeric
- 1tsp finely chopped dill
- 1large cucumber, thinly sliced into 1-2mm-thick rounds
- 1iceberg lettuce, halved through the core, each half cut into wedges
- 75g mixed seeds
- 1tsp caster sugar
- 1tbsp light soy sauce
- 100ml buttermilk
- 3tbsp Greek-style yogurt
- ½tsp Dijon mustard
- 1small garlic clove, finely grated
- 1tbsp finely chopped dill
- 2tbsp liquid from the quick-pickled cucumbers (see above)
Step 1Combine the vinegar, sugar, turmeric, dill and ½ tsp sea salt in a medium non-reactive bowl, whisking to dissolve the sugar and salt. Add the cucumber slices, mix well and leave to pickle for 10 mins. Check the cucumber slices are still submerged, and if not, weigh down with a plate. Leave to continue pickling for a further 30 mins.
Step 2Toast the seeds in a dry, heavy-based pan over a medium heat for 4-5 mins, shuffling the pan often until the seeds begin to colour and pop. Add the sugar, then stir, turn off the heat, pour in the soy sauce, mix well and pour out onto a large plate to cool. Break up any clumps using a fork and store in an airtight container until needed. Will keep for up to a week. Combine all the dressing ingredients in a bowl or jug, and season well.
Step 3Arrange the lettuce wedges in a serving bowl and spoon over half the dressing. Scatter over the pickled cucumbers, then spoon over the rest of the dressing and the seeds.