Name: Cauliflower mustard relish
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 250 gram cauliflower florets; 1 zucchini, halved, sliced; 1 red capsicum, seeded, cut into 2cm cubes; 50 gram snow peas, halved; 1 carrot, finely sliced; 2 small onions, quartered; 1/2 teaspoon cumin seeds; 1/2 teaspoon coriander seeds; 2 teaspoon ground turmeric; 2 teaspoon english mustard powder; 2 teaspoon mustard seeds; 1 tablespoon cornflour; 1 cup apple cider vinegar; 1/4 cup white sugar; 1 tablespoon honey

Ingredients

250 gram cauliflower florets

1 zucchini, halved, sliced

1 red capsicum, seeded, cut into 2cm cubes

50 gram snow peas, halved

1 carrot, finely sliced

2 small onions, quartered

1/2 teaspoon cumin seeds

1/2 teaspoon coriander seeds

2 teaspoon ground turmeric

2 teaspoon english mustard powder

2 teaspoon mustard seeds

1 tablespoon cornflour

1 cup apple cider vinegar

1/4 cup white sugar

1 tablespoon honey

Method

1.In a large saucepan of boiling, salted water, blanch cauliflower for 1 minute. Add remaining veges and cook for a further 1 minute. Drain, then refresh in iced water. Drain and pat dry with a paper towel.

2.In a mortar and pestle, grind cumin and coriander. In a large saucepan, toast ground spices with remaining spices on medium for 1 minute until fragrant. Add cornflour and 2 tablespoons vinegar, stirring until a paste forms.

3.Add remaining vinegar, sugar and honey to paste. Bring to the boil, stirring, until mixture thickens. Stir vegetables through. Simmer for a further 5 minutes.

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