The acidity of the pickled rhubarb adds a refreshing tang to this summer salad. There is no need for a ‘proper’ dressing – just a splash of lemon juice and olive oil, and maybe a little of the rhubarb pickling liquid.
If you don’t have any pickled rhubarb, you could substitute with any other pickle.
Cornersmith Salads and Pickles
Images and recipes from
Cornersmith Salads and Pickles
by Alex Elliott-Howery and Sabine Spindler
(Murdoch Books, RRP $39.99)
Photography by Alan Benson.
Preparation time 20 minutes
Serves 4
Cooking Time 15 minutes
4 Lebanese (short) cucumbers, about 400g (14 oz) in total
olive oil, for drizzling and pan-frying
2–3 celery stalks, with leaves
250g (9 oz) haloumi, sliced
3–4 pieces Pickled Rhubarb (page 31), about 50g (1¾ oz), thinly sliced
1 small handful of sprouts, such as fenugreek, alfalfa or mung bean
1 tablespoon picked oregano or thyme leaves
1/3–1/2 cup picked dill leaves
Juice of 1–2 lemons
1 Heat a barbecue to medium. Cut two of the cucumbers in half lengthways. Brush them with olive oil, season with salt and pepper and place on the barbecue, cut side down. Char for 5–8 minutes, or until nicely coloured, then set aside to cool.
2 Slice the remaining cucumbers thinly, using a mandoline or very sharp knife, and place in a large mixing bowl. Thinly slice the celery stalks, reserving the leaves. Chop the charred cucumber into bite-sized pieces and add to the bowl with the celery. Season to taste and set aside.
3 Heat a good drizzle of olive oil in a frying pan over medium–high heat. Add the haloumi and cook for 2–3 minutes on each side, until golden brown. Drain on paper towel.
4 Add the reserved celery leaves to the salad, along with the pickled rhubarb, sprouts and three-quarters of the herbs. Lightly toss together.
5 Place the salad on a large serving plate and arrange the haloumi on top. Squeeze lemon juice over it and drizzle with olive oil, and a dash of the rhubarb pickling juice if desired.
6 Garnish with the remaining herbs and serve.