Sharp, spice-pickled onion petals and sweet pearl onions cut effortlessly through rich, velvety whipped Camembert and fresh chives
| Created by | Spinneys |
| Prep time | 20 minutes |
| Serves | 4-6 |
| Cuisine | Salad |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 270 |
| Fat | 19g |
| Saturates | 9g |
| Protein | 7g |
| Carbs | 21g |
| Sugars | 13g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the pickling liquid, combine the vinegar, water, sugar and salt in a saucepan. Heat gently until the sugar and salt have dissolved. Add the mustard seeds, cumin seeds, cloves, bay leaves and juniper berries. Divide the liquid between two bowls.
Stir the beetroot purée into one portion to create the red pickling liquid. Divide the onion petals and pearl onions between each bowl, then leave to pickle overnight in the refrigerator.
To make the whipped Camembert, cut the cheese into small pieces and place in the jug of an immersion blender with the olive oil and cream. Blitz until smooth and airy.
Arrange the pickled onion petals on a serving platter. Dot with small dollops of whipped Camembert, add the pickled pearl onions and scatter over the chopped chives and some sea salt flakes.
