Marron salad with pickled cucumber

Pickle the cucumber by mixing it with the vinegar, salt and sugar. Set aside in the fridge for at least 2 hours. Cook the marron in boiling salted water until just red (a few minutes). Cool and remove shell. Remove the tail and set aside. To assemble, place a few cos lettuce leaves on each plate. Arrange the marron tail, along with the julienned apple and a squeeze of lemon. Place a small amount of pickled cucumber beside the marron. Mix dressing ingredients and drizzle over marron and cos. Scatter over macadamia nuts.

Serves 4

Pickled cucumber

2 Lebanese cucumbers, shredded (a mandolin is good here)

3 tbsp rice wine vinegar

pinch sea salt

1 tsp caster sugar

4 fresh marron

1 cos lettuce, use inner leaves

2 green apples, julienned

lemon juice

Dressing

1/4 cup almond milk

2 tbsp extra virgin olive oil

2 tbsp grapefruit juice

pinch sea salt

100g macadamia nuts, finely chopped

Evans & Tate Metricup Road semillon sauvignon blanc 2014 ($24)

Love this wine. Plenty of punchy vibrant fruit on the nose and the palate. Passion fruit and a lemon citrus edge. Clean with a slightly textured cream palate. Perfect for current drinking. Score: 90/100