I went shopping in a new market on the weekend and found a store selling Chinese foods. All sorts of amazing ideas, tastes and textures to explore. The pickled pink ginger is delicious and fragrant. Ginger also has antiviral, antifungal and antitoxin properties which makes it great for helping to treat coughs and colds. I added a little more apple cider vinegar to the pickling sauce for piquancy and for the health benefits too as apple cider vinegar helps to break up mucous throughout the body and cleanse the lymph nodes.
To warm up the flavours and balance them I used freshly roasted peanuts and almonds.
I put half the rocket leaves in a bowl and sprinkled this with half the nuts, some of the finely sliced ginger and sour plum. I covered this with the remaining rocket and again sprinkled the nuts, ginger and sour plum. I garnished it with finely sliced leeks and for the dressing I used the pickling sauce with the apple cider vinegar and some freshly ground salt.
2 handfuls of fresh rocket (or baby spinach)
2 tablespoons freshly roasted peanuts
1 tablespoon roast almonds (chopped if required)
1 tablespoon of pickled pink ginger cut into strips
1 tablespoon of sour plums cut into tiny pieces
1 dessertspoon of the pickling juice
1 teaspoon apple cider vinegar
1 splash of rape seed oil (optional)
Sprinkle of Himalayan salt
Vegan, Vegetarian, Gluten free