Piccalilli salad

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.

Ingredients

For the vegetables

For the dressing

For the vegetables

For the dressing

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).

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).