Following successful careers in ethical homewares and the restaurant industry, Kali Hamerton-Stove and Sarah Crysell have combined their passions for food, home design and Goudhurst to create Hamerton+Jones.

1. Pre-heat oven to 200˚C. Split broccoli stems and place on a baking tray. Crush toasted cumin seeds lightly with some salt and sprinkle over broccoli with a drizzle of olive oil and bake for 6-10 mins depending on size of broccoli – you want a nice black char around the edges. Let broccoli cool in baking tray.
2. Blanch remaining veg in boiling water for 2 mins, drain immediately in cold water until completely cooled and place in a bowl of ice water.
3. Once all veg is cool, mix together in a large bowl and scatter over your serving plate or platter.
4. Mix all the dressing ingredients together and add crushed chilli flakes with salt and pepper to taste – a cleaned screw top jar is the best for this and the dressing will keep in the fridge for a day or two.
5. Drizzle dressing over veg and tuck in.