Mus­tard Cau­li­flower, Peas, Pick­led Stems, Chilli, Se­same Seeds, Greens

Latitude Magazine - - FOOD -

½ a small cau­li­flower, very thinly sliced

or put in a kitchen whizz to make rice

like tex­ture

1 tsp chilli flakes

1 tbsp se­same oil

zest of 1 lemon

salt to taste

¼ cup mus­tard

1 tbsp vir­gin olive oil

1 cup pick­led cau­li­flower stems

and pick­ling liq­uid

2 cups de­frosted peas

1 cup herbs (I used mus­tard leaves

but rocket would work also)


1/3 cup co­conut sugar

2/3 cup ap­ple cider vine­gar

a good pinch of salt

Place all three pick­ling in­gre­di­ents in a jar and shake well; it will take an hour or so for the sugar to dis­solve.

Place cau­li­flower in a bowl and pour all the pick­ling liq­uid over and mix well.

There will be a lot of this spare so you can pack back into a jar and keep for fu­ture use as it will last a week or so.

Bring­ing it to­gether: Place ev­ery­thing ex­cept the peas and herbs in a large bowl and mix gen­tly but thor­oughly. Then add the peas, and lastly the roughly chopped herbs. A cou­ple of light stirs and you’re done!

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.