Cut up about 4 cups of vegetables such a cauliflower, small carrots, red onion, chilli, capsicum and zuchinni cut into small bite size pieces (although small chilli and baby carrots can be left whole).
Place the vegetable pieces in a bowl and coat well with the following ingredients.

• 1 tsp salt
• 1 tsp chilli flakes
• ½ tsp each of mustard seeds and whole peppercorns
• 1 tbsp sesame oil
• Pickling liquid:  Heat together until the sugar has dissolved.
• 2 cups of rice wine vinegar
• 2 cups water
• ½ c raw sugar

Pack the vegetables into sterilized jars and pour over the pickling liquid.  Leave to cool before sealing the jars.  Store in the fridge.

• 250 g bow shaped pasta
• ½ c slivered almonds
• 4 spring onions
• 125 g diced ham
• 1/3 c mayonnaise
• 2 T sour cream
• 1 tsp whole grain mustard
• 1 T lemon juice

Cook the pasta as per pack instructions, drain and cool.  Blend the mayonnaise, sour cream, mustard and lemon juice and season with salt and pepper.  Toss through the salad with the rest of the ingredients, and sprinkle with some extra almonds.