| Broccoli, cauliflower and carrot salad |
| Serves 4 1 small cauliflower, cut into florets and stalks trimmed 8 oz 9225g) broccoli, cut into florets and stalks trimmed 2 carrots, thickly sliced 5 tablespoons vegetable oil 3 tablespoons chopped almonds 2 tablespoons red wine vinegar 1/2 teaspoon ground cumin salt and pepper 1. Blanch the cauliflower, broccoli and carrots separately in boiling salted water, allowing 10 minutes for the cauliflower and 5 minutes for the broccoli and carrots. Drain well and refresh in iced water. 2. Heat 1 tablespoon of the oil in a small fryin pan. Add the almonds. Fry for about 5 minutes or until golden brown, stirring frequently. Drain on paper towels and leave to cool. 3. Combine the remaining oil with the vinegar, cumin, salt and pepper in a large bowl. Whisk well together. Add the vegetables and toss to coat with the dressing. Scatter the almonds on top. Serve at room temperature. |