• Yield: Serves 4


  • 1 1/4 cups (310ml) water

  • 1 cup (250ml) apple cider vinegar

  • 1/3 cup (75g) caster (superfine) sugar

  • 4 sprigs dill

  • 1/2 teaspoon juniper berries, lightly crushed

  • 24 Dutch (baby) carrots, peeled and trimmed

  • 8 radishes, scrubbed, trimmed and thinly sliced

  • 120g rocket (arugula) leaves

  • 300g labne (yoghurt cheese)

  • 1 tablespoon za'atar

Place the water, vinegar and sugar in a saucepan over high heat. Stir until the sugar has dissolved. Boil for 2 minutes, remove from the heat, add the dill and juniper and refrigerate until cold.

Blanch the carrots in boiling water for 30 seconds and refresh immediately under cold water. Add the carrots and radishes to the pickling liquid and pickle for 30 minutes. Remove the vegetables from the pickling liquid and divide between plates with the rocket and labne. Sprinkle the labne with the za'atar to serve.

From The New Easy, by Donna Hay. HarperCollins, 2015.