We’re in for a scorcher this coming weekend, so if you’re planning a (safe!) al fresco gathering with a barbeque taking centre stage, we have the perfect accompaniment to your main course. This salad is cooling, zingy and full of texture thanks to the crushed pistachios and chunky pickles – a perfect taster for hot summer days. 

Enjoy x

What you need:

  • 5 whole dill pickles 
  • 1 bulb fennel 
  • 1 tbsp of salted pistachios shelled and crushed 
  • 100ml white wine vinegar 
  • 4 tsp dijon mustard 
  • 1 tsp flaked sea salt for seasoning 
  • 1 tsp chilli flakes 
  • 1 tsp honey 
  • Handful chopped fresh dill

What to do:

  1. Using some pickle juice add your white wine vinegar, honey, mustard, a pinch of sea salt and pepper and chili flakes and whisk into an emulsion – this will be your dressing 
  2. Cut your pickles into good-sized chunks for extra texture.
  3. Finely slice your white onion and fennel 
  4. Combine the fennel and onion in a bowl and add your pistachios and a tablespoon of the dressing. Reserve the rest for plating and scatter fresh dill before serving.