- June 2018
- Serves 6-8
- Hands-on time 15 min, plus marinating
Felicity Cloake’s piccalilli salad is the perfect balance of sweet and slightly tart. Serve as part of a picnic spread with this cheddar custard tart, ginger beer ham hocks and a summer-cup bundt cake to finish.
- Vegetarian recipes
- 1.1g (0.2g saturated)
- 8.2g (5.9g sugars)
For the vegetables
- ½ cauliflower, broken into florets
- 2 medium carrots, cut into roughly 1cm chunks
- Handful asparagus tips, mange-tout or sugar snap peas
- 8 radishes, cut into wedges
- 4 spring onions, chunkily chopped
- ½ cucumber, seeds removed, cut into chunks
- 2 tbsp pickled capers
For the dressing
- 2 tbsp English mustard
- 2 tbsp cider vinegar
- 1 tbsp honey
- 2 tsp cornflour
- ½ tsp ground turmeric
- Pinch freshly grated nutmeg
- Pinch ground allspice
- 1 tsp brown mustard seeds
- Bring a medium pan of generously salted water to the boil and fill the sink or a large bowl with iced water. Boil the cauliflower florets, carrots and asparagus for 1½ minutes, then drain and cool in the iced water.
- To make the dressing, stir together the mustard, vinegar and honey in a small bowl. Mix the cornflour, spices and a pinch of salt in a medium bowl, then gradually whisk in the mustard mixture to make a smooth dressing. Taste and season more if necessary.
- Drain the part-boiled (blanched) vegetables well and put in a large bowl with the radishes, spring onions, cucumber and capers. Toss with the dressing to combine, then leave to sit for at least half an hour before serving (although it will keep in the fridge for a day or two).
Make at least 30 minutes before serving or up to 2 days ahead and keep covered in the fridge.
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