CAULIFLOWER MUSTARD RELISH

MAKES ABOUT 2 CUPS PREP 10 MINS COOK 10 MINS

• 250g cauliflower florets

• 1 zucchini, halved, sliced

• 1 red capsicum, seeded, cut into 2cm cubes

• 50g snow peas, halved

• 1 carrot, finely sliced

• 2 small onions, quartered

• ½ tsp cumin seeds

• ½ tsp coriander seeds

• 2 tsp each ground turmeric, English mustard powder, mustard seeds

• 1 tbsp cornflour

• 1 cup apple-cider vinegar

• ¼ cup white sugar

• 1 tbsp honey

1 In a large saucepan of boiling, salted water, blanch cauliflower 1 min. Add

remaining vegies and cook a further 1 min. Drain, refresh in iced water. Drain. Pat dry with paper towel.

2 In a mortar and pestle, grind cumin and coriander. In a large saucepan, toast ground spices with turmeric, mustard powder and seeds on medium 1 min until fragrant. Add cornflour and 2 tbsp vinegar, stirring until a paste forms.

3 Add rest of vinegar, sugar and honey to paste. Bring to boil, stirring, until mixture thickens. Stir vegies through. Simmer a further 5 mins.

4 Transfer to a sterilised jar, label and seal. Store in a cool dark place for at least a month before serving. Refrigerate after opening.