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

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)

PICKLING LIQUID

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!