Refreshing Pink Lady® Apple & fennel pickle

A flavourful dressing can add a punch of flavour to any fresh ingredients. The vinegar and oil mixture with honey, herbs and mustard is a delicious combination. Leaving the apple, fennel and cabbage in this dressing, allows them to pickle slightly. This fresh acidity combined with Pink Lady® Apples creates a perfectly balanced side dish to elevate any meal.

Recipe

Refreshing Pink Lady® Apple & fennel pickle

Recipe created in partnership with Pink Lady® Apples
Serves 4 – 6

Ingredients

60 ml (¼ cup) olive oil

60 ml (¼ cup) apple cider vinegar

10 ml (2 tsp) honey

30 ml (2 tbsp) chopped fresh fennel leaves

10 ml (2 tsp) wholegrain mustard

salt and pepper

2 Pink Lady® apples, in the skin, halved and thinly sliced

1 medium fennel bulb, thinly sliced

¼ baby cabbage, thinly shredded

60 ml (¼ cup) dried cranberries

extra fennel leaves to serve

Method

1. Mix the oil, vinegar, honey, fennel leaves and mustard. Season to taste.

2. Place the apples, fennel bulb and cabbage in a large mixing bowl. Pour the oil mixture over and toss to coat well. Allow to marinate for about 15-20 minutes.

3. Stir in the cranberries and spoon onto a serving platter. Sprinkle with extra fennel leaves. Serve immediately as a side dish or accompaniment. This is delicious with fish, chicken or pork.

Tip

1. If preferred, substitute the fennel bulb with thinly sliced broccoli or cucumber ribbons. 

Images by Adel Ferreira.