for 4 person

Vegetables

200 g	cauliflower, cut into florets
150 g	carrots, cut into sticks
100 g	green beans, cut into approx. 4 cm pieces
1	red onion, cut into wedges
1 ¼ tsp	salt

Piccalilli

2 dl	white wine vinegar
50 g	sugar
½	garlic clove
1 tbsp	hot mustard
½ tsp	mustard seeds
1 tsp	ginger powder
1 tbsp	white flour
1 tsp	turmeric
3 tbsp	water

Raclette

800 g

raclette cheese, in slices

How it's done

Vegetables

Mix the vegetables and salt in a bowl, leave to absorb for approx. 20 mins. Place the vegetables in a sieve, rinse well, drain.

Piccalilli

Pour the vinegar into a pan along with all the other ingredients up to and including the ground ginger, bring to the boil. Add the vegetables, reduce the heat, cover and simmer for approx. 3 mins. Mix the flour and turmeric into the water, pour into the pan of vegetables while stirring, bring to the boil. Reduce the heat, cover and simmer for approx. 5 mins., stirring occasionally. Remove the pan from the heat, allow to cool slightly.

Raclette

Place the cheese slices in the raclette pans and melt under a raclette grill for approx. 8 mins. Top with a little piccalilli.

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