For the Pickled Tongue:

1. Heat your pressure cooker pot on a medium heat with a dash of olive oil.
2. Fry the onion, garlic and aromatics for about 3-4 minutes or until fragrant. Add the pickled tongue and stock to the pot.
3. Close the lid and pressure cook for about 1 hour 20 minutes or until soft. Release the steam, remove the tongue and allow to cool to the touch.
4. Once cooled, peel the skin off the tongue and cut into 1cm slices.

For the Marinade:

1. Combine all marinade ingredients and pour over the cooked tongue slices.
2. Allow to marinade in the fridge, covered, for about 30 minutes to 2 hours before serving.

For the Cannellini Bean Hummus:

1. Place all ingredients in a food processor and process until well combined and smooth
2. Adjust seasoning according to taste and add a dash of extra lemon juice if necessary.

For the Seasonal Veg:

1. Pre-heat the oven to 180°C. Peel the beetroot and carrots and roast covered for about 15-20 minutes.
2. Add the broccolini and roast uncovered for another 8-10 minutes. Season to taste and serve with micro greens.

To Serve:

1. Spread the cannellini bean hummus onto a serving platter, stack the marinated tongue slices and finish with the veggies.