- 500g carrots
- 1kg potatoes
- 1 red cabbage
- 1 broccoli
The sharpness of quick pickled carrots are delicious with the richness of pulled lamb. Very thinly slice a handful of carrots on the diagonal - aim for 1/4cm thick. Put them in a non-reactive bowl. In a jug, stir together 250ml cider vinegar, 50g caster sugar, 2 tbsp sea salt, 1 tbsp black peppercorns and 1 tbsp coriander seeds till the sugar dissolves. Pour over the carrots and leave them for 2 hrs at room temperature to pickles (or overnight if you have time).
Roast broccoli florets are delicious in a wrap with the pulled lamb. Break a head of broccoli into florets, toss with oil, chilli flakes and some seasoning. Roast in a hot oven for 30 mins till charred and tender. Toss with sesame seeds and spoon over a little tahini to serve.