Cauliflower, broccoli and almond salad

Ingredients (6 servigs):

• 600g cauliflower, cut into florets
• 2 bunches broccoli, trimmed, halved
• 1 medium carrot, cut into long matchsticks
• 1 long red chilli, seeded, thinly sliced
• 2 teaspoons sesame seeds, toasted
• ¼ cup natural sliced almonds, toasted
• 1½ tablespoons sweet soy sauce
• 1½ tablespoons sushi seasoning (see note)

Method:

1. Cook cauliflower in a large saucepan of boiling water for 3 minutes or until just tender.
2. Using a slotted spoon, transfer cauliflower to a colander. Refresh under cold water. Drain well.
3. Add broccolini to boiling water. Cook for 2 minutes or until bright green and just tender. Drain. Refresh under cold water. Drain well.
4. Place cauliflower, broccoli, carrot, chilli, sesame seeds and sliced almonds in a large bowl.
5. Combine soy sauce and sushi seasoning in a jug.
6. Drizzle over salad. Toss to combine. Season with pepper.
7. Serve.

Note:  

Sushi seasoning is made up of a blend of rice vinegar, sugar and salt, and can be found in the Asian aisle of the supermarket.