for 4 people

Pickles

1 bunch	radish, cut in half or into quarters
1 ½ dl	apple vinegar
1 ½ dl	water
1 tbsp	sugar
½ tsp	fennel seeds
4	black peppercorns
¼ tsp	salt

Pesto

1 bunch	basil, leaves torn off
½ tbsp	pine nuts
½ dl	olive oil
1 pinch	salt
a little	pepper

Sandwich

200 g	brown bread, in 4 slices, toasted
200 g	plain cottage cheese
2 tbsp	pine nuts, roasted

How it's done

Pickles

Place the radishes in the prepared clean jar. Add the vinegar and all ingredients up to and including the salt to a pan, bring to the boil while stirring occasionally. Pour the boiling hot liquid over the radishes until just below the rim of the jar, seal the jar immediately and leave to cool on a towel. Leave the radishes to stand for approx. 2 hrs. or overnight.

Pesto

Place the herbs and pine nuts in a measuring cup. Pour in the oil, blend, season.

Sandwich

Spread the cottage cheese over the slices of bread. Top with the pesto, pickled radishes and pine nuts.

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