Georgian pickled bladdernut flowers (Jonjoli)

1. Tip the pickled jonjoli into a sieve, rinse well under cold water, then soak in fresh water for 15 minutes to draw out the excess brine.

2. Squeeze dry and cut the longer stems into 4-5 cm pieces.

3. Slice the red onion into very thin half-moons and rub with a pinch of salt.

4. Mix the wine vinegar and oil in a bowl, then add the jonjoli and onion.

5. Stir in the roughly chopped coriander and leave for at least 15 minutes before serving so the dressing can soak in.

6. Serve cold in a small bowl alongside roast meats, khachapuri or boiled potatoes – one of the characteristic pickles of the Georgian supra.

Tip: Jonjoli are the flower buds of the bladdernut shrub, sold in jars in Caucasian shops. If you can't get them, make a similar salty-sour salad with capers.