Spiced turnip and grape salad
A lovely salad in which the slight bitterness of the turnip is balanced by the sweet dressing and the grapes.
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Spiced turnip and grape salad. Photo: Jennifer Soo
1/4 cup caster sugar.
1 knob ginger, peeled and sliced.
1 tbsp white wine vinegar.
200g black seedless grapes.
6 medium-sized turnips, peeled and quartered.
1 tbsp butter.
1 large onion, sliced.
1/2 tsp sumac.
1 tbsp white wine.
1 bunch rocket, trimmed.
Sea salt and freshly ground black pepper.
Make a sugar syrup by placing the sugar, water and ginger in a small saucepan. Bring to the boil, stirring until the sugar has dissolved, then remove from heat. Add the vinegar and set aside to cool. Pour over the grapes and marinate in the fridge at least overnight, or for several days.
Cook the turnips in boiling salted water until tender (5-10 minutes). Drain and set aside to cool slightly.
Heat the butter in a medium saucepan, add the onion and sumac and cook until soft.
Add the white wine and cook over gentle heat for 5 minutes.
Strain the grapes, reserving 3 tbsp of liquid, and place in a large bowl along with the onions and their cooking juices, turnips and rocket. Pour over the reserved marinating liquid and toss gently. Season to taste.
Serve at room temperature.