PICKLED BEETROOT TACOS

2 beetroots
250ml white wine vinegar
250ml water
1 tablespoon coriander seeds
2 tablespoons caster sugar
1 teaspoon salt
lettuce, torn in to small pieces
vegan feta, crumbled.
handful walnuts
1 grated carrot
rind of half an orange
1 sprig of mint, leaves removed and finely sliced

1. Slice beetroot using mandolin. 2mm thickness will give you enough flexibility for tacos. Slice using gloves so your hands don’t stain.

2. Combine white wine vinegar, water, coriander, sugar and salt in a pan and heat, stirring, until sugar is dissolved. Add sliced beetroot and let cool. Ideally overnight so flavours can infuse.

3. Mix together grated carrot and orange.

4. toast walnuts in a dry pan. Let cool and then chop finely.

5. To serve: lay out beetroot slices and top with lettuce, crumbled feta, toasted walnuts, orange infused carrots and mint. Position on serving platter and drizzle with a small amount of oil.