600 gmsmall waxy potatoes, such as kipfler, halved lengthwise300 gmgreen beans, trimmed2carrots, cut into 3cm pieces650 gm (about ½)cauliflower, cut into florets12pickling onions, peeledJalapeño dressing60 ml (¼ cup)olive oil1onion, finely chopped8cloves of garlic, bruised and peeled1 tspallspice1 tspdried thyme125 ml (½ cup)cider vinegar2pickled jalapeños, thinly sliced and 30ml of juice reserved (see note)6green onions, thinly sliced
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.
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.
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.
Note Pickled jalapeños are available from Mexican food stores and select supermarkets.