250g cauliflower florets
300g carrots, peeled and thickly sliced
1 tsp turmeric (optional)
1 garlic clove, crushed with salt
1 heaped tbsp cumin
8 whole cardamon, split
3 tbsp lemon juice
1 heaped tbsp dill
6 tbsp extra virgin olive oil
1 tsp fresh or dried red chilli, chopped
Serves 4 as a side dish
Bring a saucepan of salted hot water to the boil.
Cut the cauliflower into smallish florets. Peel and thickly slice the carrots at an angle for attractive results. Add the turmeric if using and cook the vegetables for 5-10 minutes, depending on whether you like your vegetables soft or crunchy. Drain well.
While the vegetables are cooking, crush the garlic with salt ideally in a pestle and mortar. Add the cumin and the coarsley crushed cardamon. Add the lemon juice and mix briefly. Put this mixture into a bowl. Chop the dill and chilli and add to the other spices along with the olive oil.
Add the drained vegetables when they are cooked and mix well. Season with more salt if need be.
Leave to marinate for at least 10 minutes, or serve at room temperature.