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Super Side Salad

Kcal

200

Fat

3g

Carbs

25g

Protein

12g

Useful Information

Preparation Time –

5 mins

Cooking Time –

10 mins

Difficulty –

Easy

Portions –

Serves 2

Ingredients

  • 300g each of yellow peppers,
    red peppers, courgette and tomatoes
  • 1 shallot
  • Fresh herbs: dill
  • 1 tbsp black peppercorns
  • 1 tbsp mustard seeds
  • 40g good quality salt

Ahead of time:

  • prepare 2 500ml Kilner jars
    for fermenting.
  • Place them clean into
    boiling water for 10mins,
    being careful to lift them out
    not touchingany unclean surface.
  • Allow to cool.

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    I’m pushing the boat out a little here. This is not your average quick-fix salad. There is a bit of preparation in this one, and leaving it to ferment for about a month. But it’ll make some super juicy, tasty fermented veg teaming with probiotics and other gut friendlies. Are you ready for the challenge? Serve a small serving with your main meal to aid digestion. Start slow, taking no more than 1-3 forkfuls per day to start off with. Allow your gut to get used to this.

    side salad

     

    Method

    • Wash and slice the vegetables into 1cm thick slices. Peel and quarter the shallot.
    • Now, layer them into the Kilner jars one layer at a time. Place some peppercorns, mustard.
    • Seeds and fresh dill leaves between the layers. Stop at 6cm below the jar top.
    • Next, bring 1.2l water to a boil, add the salt, and pour it over the vegetables until they’re covered.
    • Close the jars tightly and put them away in a dark space at room temperature for a week.
    • Place them into the fridge for another 3 weeks before starting to eat. Enjoy!

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