Quick Cauliflower and Cucumber PicklE

Ingredients

• 100 ml of white wine vinegar

• 2 tbsp of caster sugar

• 0.5 salt

• 0.5 chill flakes

• 0.5 cauliflower, cut into small pieces (approx. 1cm)

• 0.5 cucumber, thinly sliced

• 2 tbsp of roasted black sesame seeds

• 2 tbsp of crispy shallots and 1tsp shallot oil (optional; see the crispy shallot rice recipe)

2 servings

Calories~240 kcal

Protein~7 g

Carbs~28 g

Fat~13 g

Fiber~6 g

Sugar~16 g

Total recipe

Calories~480 kcal

Protein~13 g

Carbs~55 g

Fat~25 g

Fiber~12 g

Sugar~32 g

Method

• Step 1

  Mix the vinegar and sugar in a bowl until fully dissolved.

• Step 2

  Add the salt, chilli flakes and veg; mix well. Cover and chill for at least 1 hr.

• Step 3

  To serve, give everything a good stir, then top with the sesame seeds, crispy shallots and shallot oil, if using. The pickle will keep in the fridge for up to 1 week.