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Pickled & Grilled Spring Vegetable Salad

Posted by Kateland Clarke on

Pickled & grilled Spring vegetable salad, soft poached egg, roasted pumpkin seed, green olive & wheat berry vinaigrette

serves 4


1 white turnip
1 golden beet
1 carrot
1 jalapeño, seeds removed
2 cups vinegar
1 cup sugar
1/4 cup salt


Combine the vinegar, sugar and salt bring to a simmer.

Once dissolved cool the brine until ready to use.

Cut the vegetables into thin slices or vegetable noodles using a spiraliszer and submerge in the hot pickle brine.

Allow to cool then store in the refrigerator.


2 cup wheat berries
2 cups pickle liquid
2 cups vegetable oil
1/4 cup sliced green olives
1/4 cup roasted whole pumpkin seeds
Salt and pepper to taste


Rinse and soak the wheat berries overnight in 3:1 the volume of water to legume with 1 Tbsp lemon juice or unpasteurized vinegar per L.

Dry roast the wheat berries in a medium sauce pan. Add 2L of liquid including the soaking liquid and cook for about 45 minutes, or until the wheat berries are tender.

Drain and combine with the vinaigrette.


2 small bunches black or red kale, shop at the farmer’s market and get some awesome greens!
4 fresh organic eggs


Bring a soup pot filled with 3L of cold water to a simmer.

Add 3 Tbsp white vinegar and use a spoon to create a gentle whirlpool.

Drop in one egg at a time and gently poach for 3-5 minutes or until the yolk is to the desired doneness.

Use a towel to pat dry the egg and season with good salt.

Dish up with the greens first, veggies next and then a good drizzle of the vinaigrette, and enjoy!


Recipe from Chef Jonathan Chovancek's Cooking with Grains & Legumes class using GRAIN.

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