Weekday lunch in 5 minutes.
Fying pan on a high heat. Toss in washed florets of cauliflower and brocolli with only a few drops of vegetable oil. Shake occasionally - looking for lots of toasting/charring. After about 3 minutes of cooking add in sea salt and ground cumin to taste - I use a lot. Just before the end of cooking when vegies are cooked to your taste (for me that's still quite firm) toss in 4 finely sliced spring onions and a generous grating of fresh ginger. Serve with a fried egg and sweet chill sauce.
Finish off with a cup of black tea and one of these, made yesterday.
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