Mustard Cauliflower, Peas, Pickled Stems, Chilli, Sesame Seeds, Greens
½ a small cauliflower, very thinly sliced
or put in a kitchen whizz to make rice
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!