Carrot and pickle hotdogs

1 Place onion, cucumber, vinegar and ¹⁄³ cup water in a bowl, stirring to combine. Make sure vegetables are covered in vinegar mixture, then set aside to pickle.

2 Cook carrots in a saucepan of boiling water for 12–15 minutes or until tender. Drain well, then halve lengthways.

3 Meanwhile, place honey, both mustards and 1 teaspoon olive oil in a small bowl, mixing well to combine.

4 Heat remaining oil in a frying pan over medium-high heat. Add carrot halves and cook, turning occasionally, for 2–3 minutes or until golden and slightly charred. Add Cajun seasoning and cook, turning carrots, for a further minute or until fragrant and carrots are coated in seasoning.

5 Drain onion and cucumber. Fill rolls with lettuce, carrot, cheese and pickles. Drizzle with honey mustard dressing. Serve with any remaining lettuce and pickles.