Ginuary 7th: gin-pickled zucchini rainbow salad.

More food! What can I say, I’ve got a lot of gin food recipes up my sleeve at the moment and they’re the ones I’m most excited for this year (or week, at least).

Gin-Pickled Zucchini

  • 3 zucchinis
  • 1 Tbsp gin (I used Tanqueray)
  • 1/2 thumb sized piece of ginger, grated
  • 1 tsp cumin seeds
  • juice of 1 lemon
  • 2 Tbsp olive oil
  • a generous pinch of sea salt

Finely slice the zucchini (a vegetable peeler will work). 

Toast the cumin seeds in a dry pan for a couple of minutes, until fragrant. Transfer to a mixing bowl and muddle the seeds (or you could do this bit with a mortar & pestle to be fancy). Add the rest of the ingredients to the bowl (apart from the zucchini) and mix well. 

Add the zucchini to the bowl and lightly toss through the mix. Leave to pickle for at least half an hour. 

HEALTHIEST GIN EVER?

Then add to this salad.

Ok, yes, there’s a bit more to this recipe! I just didn’t want to take things too overboard in the recipe list. This pickled zucchini isn’t as stand-alone tasty as the fridge pickles from the other day, I think it needs a fresh salad to balance it out. 

The rainbow salad is very simple and easy. Just chop up a quarter of a small (YMMV) red cabbage nice and fine, combine with a segmented orange, another sliced up zucchini, and half the seeds of a pomegranate. The dressing is simple too! Half a cup of natural yoghurt, the juice of half a lemon, a Tbsp of EVOO and some sea salt and freshly ground pepper to taste. 

After your pickling time is up, toss the pickled zuke through the rest of the salad, then plate up with a drizzle of dressing. Garnish with the rest of the pomegranate seeds and a sprinkling of toasted almond slivers. These quantities will make around 2-3 decent servings. Double your salad (but not necessarily your dressing or pickled bits) for a larger audience.
Today was the first time that I, as a thirty-two year old adult, de-seeded a pomegranate. I think that may have been one of the main things that drew me to this recipe actually—an excuse for pomegranate. I’ve always loved it in salads but never brought one home. I found an easy trick for de-seeding, which is just to slice the fruit into quarters and then hold a quarter at a time underwater in a bowl and pull the fruit apart. The seeds all sink and the skin floats. Skim the skin off, strain the bowl and voila! Oodles of delicious pomegranate seeds! Now I know that trick, I can’t be stopped.

This honestly felt like the healthiest day of Ginuary I’ve ever done. I had to photograph the salad near something green because it just felt right. It was crunchy, fresh and tasty, and the gin-pickled zucchini added an interesting welcome element to the mix.

Plus I’ve now got lunch for tomorrow.