Ingredients

Method

• 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

Ingredients

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.