Pickled Plum and Zucchini Carpaccio

Mokgadi Itsweng, Plums

  • Serves 4-6


  • 180ml white wine vinegar
  • 125g castor sugar
  • 3 sprigs rosemary
  • 3 sprigs thyme
  • 3 bay leaves
  • 2 garlic cloves, sliced
  • 1 Tbsp grated ginger
  • 1⁄4 tsp salt
  • 1⁄4 tsp peppercorns
  • 3 plums sliced into wedges
  • 1 red onion thinly sliced
  • 3 plums thinly sliced, using a peeler or a mandolin slicer
  • 4 medium sized Zucchini, thinly sliced into circles, using peeler or mandolin slicer
  • 20g wild rocket leaves
  • 20g sunflower seeds, lightly toasted

Sunflower seed dressing

  • 100g raw sunflower seeds
  • Juice and zest of 1 lemon
  • 1Tbsp chopped mint
  • 1Tbsp chopped basil
  • 1 Tbsp chopped parsley
  • 2 garlic cloves
  • 60ml water
  • 20ml olive oil
  • 1Tbsp honey 1tsp salt


  1. In a saucepan, bring to the boil the vinegar, sugar, rosemary, thyme, and bay leaves Cook for 5 minutes, remove from heat, and allow to cool slightly.
  2. In a separate bowl, place the garlic, ginger, plum wedges and red onion, and mix them together before pouring the hot pickling vinegar mixture over the plums and onions.
  3. Mix well, cover, and leave to marinade for 2 hours.
  4. While the plums marinate, make the dressing by blending all the ingredients for the dressing until smooth and creamy. Cover and set aside.
  5. To plate, neatly arrange the zucchini and the thinly sliced plums on a platter, then top with rocket leaves.
  6. Scoop the plums and onions from the pickling solution and place in top of the rocket leaves.
  7. Serve dressed in sunflower seed dressing.