Omelette with Lebanese Pickled Turnips and Micro Herbs Recipe

You’ll need to start this recipe 1 week ahead to make the pickled turnips. Alternatively, you can buy them from a Middle Eastern grocer.
Serves: 4
Ingredients
Method
- 2 small turnips, peeled & sliced into 4cm batons
- ¼ beetroot, peeled & sliced into 4cm batons
- 2 garlic cloves, halved
- ½ cup white vinegar
- 375mL cold water
- 1½ tbsp pink salt
- 12 eggs
- 2 tbsp butter
- 4 tbsp labne
- ½ cup micro herbs
- Cold-pressed olive oil, to garnish
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