Pickled turnips are the base of Katie Quinn Davies pearl barley salad with roasted tomatoes.
- Preheat the oven to 140C. Line a baking tray with baking paper.
- Place tomatoes on the tray, season and drizzle with oil. Roast for 45 minutes or until softened and blistered.
- Using a mandoline, thinly slice turnips into 1mm-thick rounds. Combine vinegar, sugar, star anise, mustard seeds, cardamom, 1 tsp salt and 1/2 cup (125ml) water in a saucepan. Stir over medium-low heat until sugar and salt dissolve. Add turnip and bring to a simmer (do not boil).
- Remove pan from the heat and set aside to cool for 30 minutes, then chill until cooled completely. Drain the turnip, reserving 1 tbs pickling liquid.
- Combine oil and reserved pickling liquid, then season and set aside.
- Cook the pearl barley according to packet instructions. Drain and set aside.
- To assemble salad, spread half the barley over a platter, add half the pickled turnip, tomato, spring onion and toasted almonds. Season, then repeat with the remaining ingredients. Drizzle with dressing to serve.
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Food Storage Container Set
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Cutting Board Set