for 4 people

Cauliflower

2 dl	beetroot juice
2 ½ dl	red wine vinegar
3 dl	water
1 tsp	cumin
8	allspice, crushed
½ tsp	salt
800 g	cauliflower divide into florets, cut into thin slices

To pickle

½ bunch

dill

Hummus

1 tin	chickpeas (approx. 240 g), rinsed and drained
½ dl	water
1 tbsp	olive oil
1	organic lemon, grated zest and 2 tbsp of juice
½ tsp	ground cumin
¾ tsp	salt
a little	pepper

To serve

3 sprig	dill
80 g	pomegranate seeds

How it's done

Cauliflower

Bring the beetroot juice to the boil in a pan along with all the other ingredients up to and including the salt. Add the cauliflower, cook (uncovered) for approx. 5 mins. until just soft.

To pickle

Divide the dill between the preserving jars. Remove the cauliflower from the pickling liquid using a slotted spoon, divide between the prepared clean jars. Bring the pickling liquid to the boil once again, pour the boiling hot liquid over the cauliflower, filling the jars to just below the rim. Seal the jars immediately, leave to cool on a towel.

Hummus

Place the chickpeas in a blender along with all the ingredients up to and including the pepper, puree.

To serve

Spread the hummus onto a platter. Remove 1 jar of pickled cauliflower from the pickling liquid and serve on top. Garnish with the dill and pomegranate seeds.

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