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Corn fritters with mango-and-black bean salsa served with Mexicola

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Handmade nachos and pickled vegetables

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Handmade nachos and pickled vegetables

15 minutes

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Handmade nachos and pickled vegetables

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

3 bay leaves
2 chillies
1 t mustard seeds
6 juniper berries
6 cloves garlic
¼ cup brown sugar
1 cup apple cider vinegar
1 small cauliflower, broken into florets
3 baby brinjals, halved
3 baby marrows, cut into quarters
2 carrots, cut into chunks
6 wholegrain tortillas
Sunflower oil, for frying
Sour cream, for serving

Method

Place the spices, garlic, sugar and vinegar into a pan. Bring to the boil and add the vegetables.
Cook for 5 minutes. Cool and refrigerate until ready to serve.
Cut the tortillas into wedges. Heat the oil over a medium heat and fry the tortillas until golden brown.
Drain on paper towel. To serve, pile up the tortillas and top with the pickled vegetables and sour cream.