Ingredients

600 gm small waxy potatoes, such as kipfler, halved lengthwise

300 gm green beans, trimmed

2 carrots, cut into 3cm pieces

650 gm cauliflower, cut into florets (about ½)

12 pickling onions, peeled

Jalapeño dressing

60 ml olive oil (¼ cup)

1 onion, finely chopped

8 cloves of garlic, bruised and peeled

1 tsp allspice

1 tsp dried thyme

125 ml cider vinegar (½ cup)

2 pickled jalapeños, thinly sliced and 30ml of juice reserved (see note)

6 green onions, thinly sliced

Instructions

1. Bring a large saucepan of salted water to the boil, add potato, reduce heat to medium and gently simmer for 10 minutes or until tender, then drain. In a separate saucepan, cook beans in boiling salted water for 3 minutes, remove, using a slotted spoon, and refresh under cold running water. Add carrot and cauliflower to boiling water and cook for 6 minutes, then remove, using a slotted spoon, and refresh. Add onions to boiling water and cook for 10 minutes, then drain and set aside.
2. For jalapeño dressing, heat oil in a frying pan over medium heat, add onion, garlic, allspice and thyme and cook, stirring frequently, for 5 minutes or until onion is translucent. Add vinegar, jalapeño and reserved juice and ½ cup water. Bring to the boil, then remove from heat, stir in green onions and cool.
3. In a large bowl, combine vegetables and dressing and season to taste with sea salt and freshly ground black pepper. Stand for at least 4 hours before serving.