Spicy zesty cauliflower quick-pickle with crunchy savoury seed topping

Spicy zesty cauliflower quick-pickle

• 200g cauliflower, chopped in bite-sized chunks
• 2 tbsp tamari or fish sauce (vegetarian)
• the juice and a finely grated zest of 1 lime (or 1/2 lemon)
• 1/2 tsp sea salt
• Fresh chilli, cut into chunks on the diagonal, or chilli powder, to taste
• 15g ginger, peeled and cut into thin strips
• 2 spring onions, sliced

Place in a bowl and add the rest of the ingredients, combining well.

The pickle is ready to pack in your bento box straight away, but is best after it has been left to marinate overnight. To do this, place a second, clean bowl on top of the pickle mix with a weight inside (e.g. a can of food) and leave in the fridge overnight.

Before using in your bento, cut the pak choi into bite-sized chunks (store leftovers in the fridge).

Crunchy savoury seed topping

• 50g sesame seeds
• 25g sunflower seeds
• 25g whole buckwheat
• 2 tsp tamari or other Japanese soy sauce
• 1 tsp water

Toast the seeds in a dry frying pan over a low to medium heat, stirring regularly to ensure they don‘t burn.

When the seeds are very fragrant and starting to tan, 2–4 minutes, tip them to one side of the pan and quickly drizzle the soy sauce and water mixed together over, stirring until they are completely dry, about 1 minute.

Tip onto a plate and leave to cool completely before storing in an airtight jar.

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