Piccalilli salad

Piccalilli salad

Felicity Cloake’s piccalilli salad is the perfect balance of sweet and slightly tart. Serve as part of a picnic spread with this cheddar custard tart, ginger beer ham hocks and a summer-cup bundt cake to finish.

Piccalilli salad

  • Serves icon Serves 6-8
  • Time icon Hands-on time 15 min, plus marinating

Felicity Cloake’s piccalilli salad is the perfect balance of sweet and slightly tart. Serve as part of a picnic spread with this cheddar custard tart, ginger beer ham hocks and a summer-cup bundt cake to finish.

Nutrition: per serving

Calories
57kcals
Fat
1.1g (0.2g saturated)
Protein
2.3g
Carbohydrates
8.2g (5.9g sugars)
Fibre
2.3g
Salt
trace

Ingredients

For the vegetables

  • ½ cauliflower, broken into florets
  • 2 medium carrots, cut into roughly 1cm chunks
  • Handful asparagus tips, mange-tout or sugar snap peas
  • 8 radishes, cut into wedges
  • 4 spring onions, chunkily chopped
  • ½ cucumber, seeds removed, cut into chunks
  • 2 tbsp pickled capers

For the dressing

  • 2 tbsp English mustard
  • 2 tbsp cider vinegar
  • 1 tbsp honey
  • 2 tsp cornflour
  • ½ tsp ground turmeric
  • Pinch freshly grated nutmeg
  • Pinch ground allspice
  • 1 tsp brown mustard seeds
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Bring a medium pan of generously salted water to the boil and fill the sink or a large bowl with iced water. Boil the cauliflower florets, carrots and asparagus for 1½ minutes, then drain and cool in the iced water.
  2. To make the dressing, stir together the mustard, vinegar and honey in a small bowl. Mix the cornflour, spices and a pinch of salt in a medium bowl, then gradually whisk in the mustard mixture to make a smooth dressing. Taste and season more if necessary.
  3. Drain the part-boiled (blanched) vegetables well and put in a large bowl with the radishes, spring onions, cucumber and capers. Toss with the dressing to combine, then leave to sit for at least half an hour before serving (although it will keep in the fridge for a day or two).

Nutrition

Nutrition: per serving
Calories
57kcals
Fat
1.1g (0.2g saturated)
Protein
2.3g
Carbohydrates
8.2g (5.9g sugars)
Fibre
2.3g
Salt
trace

delicious. tips

  1. Make at least 30 minutes before serving or up to 2 days ahead and keep covered in the fridge.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Chutney recipes

Apple and raisin chutney

A simple chutney recipe that works great as a gift...

Save recipe icon Save recipe icon Save recipe

Chutney recipes

Tomato chutney

Every respectable home grower needs a good tomato chutney recipe...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.