1 small cauliflower, cut into florets and stalks trimmed

225g broccoli, cut into florets and stalks trimmed

2 carrots, thickly sliced

75ml vegetable oil

45ml chopped almonds

30ml red wine vinegar

2.5ml ground cumin

salt and pepper

Blanch the cauliflower, broccoli and carrots separately in boiling salted water, allowing 10 minutes for the cauliflower and 5 minutes for the broccoli and carrots.

Drain well and refresh in iced water.

Heat 15ml of the oil in a small frying pan. Add the almonds.

Fry for about 5 minutes or until golden brown, stirring frequently. Drain on paper towels and leave to cool.

Combine the remaining oil with the vinegar, cumin, salt and pepper in a large bowl. Whisk well together. Add the vegetables and toss to coat with the dressing.